Kashrut, Labeling and Catering Policy

Adopted at the Temple Sinai Board of Trustees meeting, February 16, 2017

The time has come for us to establish a policy according to our highest standards and values as Reform Jews.

These values include:

• Tz’ar Ba’alei Ha-Chayim (Suffering of Creatures) – Concern for the welfare of animals as God’s creatures.  This includes examining how animals are raised for kosher slaughter (sh’chita).  The taking of the animal’s life may be humane at the time of death.  We are concerned with how animals are treated in life as well.
• Sh’mirat ha-Guf  (Guarding the Body) – Concern for the welfare of our bodies.  We wish to promote healthy eating, at least by limiting the offerings of foods known to be harmful to human beings.
• Shomeir Adamah (Protecting the Earth) – Concern for food sustainability and the effects of our food gathering on the earth’s environment.
• Tzedaka  (Justice) – Concern for the poor.  We must insure that our food policies do not make it difficult, if not impossible, for people to participate in events at Temple Sinai.
• Torat ha-Avodah (The Torah of Labor) – Concern for the welfare and well-being of workers who grow, process, market and prepare our food.
• K’dusha (Holiness) – Elevating the base act of eating by preparing, eating and offer thanks for food with intention.
• Hachnasat Orchim (Inclusive Hospitality) – Temple Sinai should be able to open its doors and arms to all who have food restrictions or food requirements.

Policy:

For Food Served from the Temple Sinai Kitchen:

Prohibitions:  

• No pork products
• No shellfish
• No combinations of meat and milk together shall be served by anyone, including caterers, from the Temple Sinai kitchen. Event organizers shall decide prior to the meal whether it is meat or milk that will be served.  Milk and meat products shall not be served in the same meal, with the exception that milk-based desserts (labeled as dairy) are permissible after a meat entree has been cleared.

Labeling:          

• All food served from the Temple Sinai kitchen that contain nuts or peanuts must be labeled as such.  
• Foods that are gluten free should also be labeled as such.

Caterers:           

• All Caterers must be licensed and be in compliance with all laws, ordinances and regulations concerning food preparation and serving as well as payment of workers.

Food Brought In From Outside:

Prohibitions: 

• No pork products
• No shellfish
• No combinations of meat and milk together shall be served by anyone, including caterers, from the Temple Sinai kitchen. (This includes cheese pizza, which must contain no meat.) Event organizers shall decide prior to the meal whether it is meat or milk that will be served.  Milk and meat products shall not be served in the same meal, with the exception that milk-based desserts (labeled as dairy) are permissible after a meat entree has been cleared.

Labeling:        

• All food brought in to serve at Temple Sinai functions that contain nuts or peanuts must be labeled as such. 
  • Foods that are gluten free should also be labeled as such.

Food At Restaurants Hosting Temple Sinai Programs:

Group Ordered Meals:  

• Shall follow the same guidelines as above.

Individually Ordered Meals:  

• Participants should be encouraged, not forced, to follow the above guidelines. 

People’s individual choices in restaurants cannot be regulated.