Monthly Continuing
Education Zoom Sessions

Our monthly continuing education sessions are designed for anyone seeking to deepen their understanding of kosher practice, from food service professionals and Mashgiachs to individuals learning for the kosher home. Each session is presented live on Zoom and includes practical guidance with time for questions.

Upcoming Live Sessions

Tools, Tricks, Resources & Tech for Mashgichim

Tools, Tricks, Resources & Tech for Mashgichim

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We're honored to host Rabbi Sholey Klein, Kashrus Administrator at ORB Kosher, who will share practical tools, technologies, and resources specifically designed to help you in your daily supervision work.



Sunday, February 15th, 2026

1:00 PM EST

What You'll Learn:

* Essential physical tools and equipment for effective supervision
*Digital resources and apps that make fieldwork easier
* Reference materials and guides to keep at your fingertips
* Tech solutions for documentation and communication
* Time-saving tricks and best practices for the field
* Live Q&A session to share ideas and solutions

Whether you're looking to upgrade your personal toolkit or discover new resources to enhance your supervision capabilities, this webinar will provide you with practical solutions you can use immediately on the job.

March 6, 2026

BEHIND THE CRC APPROVED HECHSHERIM LIST: HOW KASHRUS AGENCIES ARE EVALUATED

April 2026

May 2026

June 2026

July 2026

Past Sessions and Recordings

Understanding Alcohol in the Kosher Kitchen
1.0 Continuing Education Hour
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This recorded session covers key halachic guidance on wine, spirits, and liqueurs used in both commercial kitchens and at home. Topics include label reading, common questions, and when follow-up is necessary.
Tolayim Updates & Best Practices for Foodservice Mashgichim
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This session featured Rabbi Sholom Tendler, Kashrus Administrator for STAR-K and a leading authority on tolayim. The webinar focused on practical, real-world guidance for Mashgichim and foodservice professionals who work with produce in restaurants, catering operations, hotels, and institutional kitchens.

This session also reviewed key updates in infestation concerns across a wide range of produce and foods. It also offered practical inspection techniques for commercial foodservice settings, along with a detailed explanation of the thrip cloth washing method. The webinar concluded with a live Q&A that addressed common challenges faced in the field.
Accommodating Sephardic Requirements in Foodservice
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This webinar featured Rabbi Hayim Asher Arking, Administrator at JSOR Kosher Supervision, who shared practical guidance on understanding and implementing Sephardic kashrus standards in foodservice operations. The session focused on helping Mashgiachs, kitchen staff, and foodservice managers navigate multiple standards while maintaining clarity and consistency in kosher supervision.

This session explored Bishul Yisroel requirements for Sefaradim, Bet Yosef meat standards, and sensitivities related to Yoshon. It also addressed how to properly establish and maintain multiple kosher standards within a single kitchen, along with practical responses to real-world operational questions.