Sign In Forgot Password

Ritual Policies (Kashrut, Potlucks & Worship)



These Kashrut Guidelines are based on several principles:

1. Kashrut Laws are meant to instill in our lives and community a sense of Holiness or kedusha

2. Kashrut in its broadest sense helps us to be more aware and conscious of those around us and their needs.

3. The ethical treatment of animals is and has always been an integral part of Kashrut

4. The observance of Kashrut is a primary feature of Jewish Living

Food Products

All food brought into the Synagogue kitchen must be strictly kosher. Food is considered kosher if it meets one of the following two criteria:

a. The product bears an approved kashrut symbol or comes from a certified kosher establishment. The validity of a particular symbol or kosher establishment shall be determined by the Rabbi. Please consult our website for a comprehensive and updated list of Kosher symbols and local kosher establishments.

b. It is one of the following: fresh fruit (whether cut up or whole), vegetables (whether cut up or whole), eggs (uncooked), fresh fish (raw), milk, sugar, flour, natural spices, pure juice (with the exception of grape juice which needs to have a kosher symbol on it), coffee, tea, bottled water, soda and any cheese on which is explicitly stated on the package that either vegetable rennet or microbial- enzymes were used and not animal rennet. Basic alcoholic beverages (beer, whiskey, vodka, etc...) with the exception of wine and liquors. The Rabbi is the final authority in determining whether a product requires a kosher symbol or not.

Those obtaining food for synagogue events that contain animal products should make every effort to prioritize the products that treat the animals with care and compassion. Free-range eggs or kosher beef/chicken from, for example, (they only sell pasture raised beef and free-range chickens and the slaughter takes place in a more ethical environment). From a Jewish perspective, where there is a choice between “organic” or “free-range” one should purchase the “free-range”.

In the Kitchen

a. Separate meat and dairy utensils and pots must be maintained.

b. All pots, cabinets and drawers must be marked clearly whether they are

meat or dairy (F=fleishigs or meat and D=Dairy or milchigs)

c. Separate sinks and washing sponges will be used for washing meat and dairy

pots and utensils. The right sink is for dairy and the left sink is for meat.

d. Separate cabinets will be maintained for meat and dairy pots and utensils.

e. The microwaves may only be used for dairy.

f. The dishwasher is by default for dairy. If one must clean meat pots/utensils

please run the dishwasher through one cycle with detergent. When finished please place a note on the dishwasher that it was used for meat on so-and-so date.

g. The preparation of meat and dairy dishes at the same time in the kitchen is not allowed. (Most foods that carry a kosher certification also indicate whether the food is meat, dairy or pareve. If you have any doubts, please consult the rabbi.)

h. No cooking, including brewing coffee, will be done on Shabbat. Automatic timers, set before Shabbat, may be used to brew coffee or hot water.

i. Caterers may use the kitchen only with the approval of the Rabbi

j. Counters need not be covered during food preparation.

k. Individuals may bring hot coffee, tea or like beverages into the synagogue if they

are in a disposable cup. However, if a meat dinner or event is taking place then

one may not bring any kind of outside beverage into the synagogue.

l. These guidelines do not apply to the yard (campus) of the synagogue. However,

no non-kosher meat or non-kosher fish should be brought into that area.

Education and Enforcement

Under no circumstances should anyone ever speak to someone in a harsh manner for mistakenly breaking the aforementioned Kashrut guidelines. The Ritual Committee, together with the Rabbi, commit to educating our community about the beauty, importance, and relevance of Kashrut.

If any congregant has a concern regarding these Kashrut Guidelines or believes that there has been a lapse in maintaining them, we ask that they immediately notify either the Rabbi or members of the Ritual Committee


Potlucks are permitted (and widely enjoyed!) at CAA. Because we have a wide range of ritual observance in our community, please take note of the following guidelines:

  • All potluck food must be vegetarian (no meat or fish) but need not be vegan (dairy products, eggs, and any cheeses are okay!).
  • During all potlucks the kitchen must remain locked.
  • Potluck food may not enter the synagogue kitchen under any circumstances.
  • During potlucks, the synagogue’s kitchen utensils may not be used. This includes plates, silverware, flatware, cups, and any other kitchen equipment.
  • Potluck food may not be reheated in the synagogue ovens.
  • All tables must be covered with disposable tablecloths.
  • All potluck food should be prepared intentionally for the potluck and with respect for the laws of kashrut.
  • All potluck food must be home-cooked or certified kosher.
  • While one is preparing potluck food, one should not simultaneously prepare non-kosher food (i.e.., if one is making lasagna, one should not simultaneously make two lasagnas, one with meat and one without).
  • Ideally, any jarred condiments, sauces, or ingredients used in the preparation of a potluck dish (i.e. tomato sauce, salsa, soy sauce, mayonnaise, etc…) should carry a reliable hechsher (kosher certification) or should be certified vegetarian. If this is not possible, all product labels must be checked carefully for any non-kosher ingredients (i.e. meats, non-kosher fish, gelatin, etc…).

If you have specific questions, please contact the Rabbi.


CAA policy limits some rituals to participation by Jews only. LEARN MORE

Mon, March 19 2018 3 Nisan 5778