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

Behind the cRc Approved Hechsherim List:

 How Kashrus Agencies Are Evaluated

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This webinar will feature Rabbi Sholem Fishbane, Kashrus Administrator of the Chicago Rabbinical Council cRc, who will take participants behind the scenes of one of the most widely trusted resources in the kosher world: the cRc Approved Hechsherim List. The session will focus on helping Mashgichim, Rabbanim, and administrators better understand how kashrus agencies are evaluated and why certain certifications are recommended.

This session will explore the rigorous review process the cRc uses when assessing over 1,500 kosher agencies worldwide, including the halachic standards, operational policies, and oversight procedures that are carefully examined. It will also address the practical considerations involved in determining which agencies are placed on the approved list, along with responses to common questions about trust, transparency, and accountability in kosher certification.

The webinar will conclude with a live Q and A. The recording will be available for a limited time to registered participants.


April 2026

May 2026

June 2026

July 2026

August 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.
HOW TO BE AN INCREDIBLE MASHGIACH - TIPS, TRICKS, RESOURCES & BEST PRACTICES
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This webinar featured Rabbi Sholey Klein, Kashrus Administrator at ORB Kosher, who shared practical tools, technologies, and resources designed to strengthen daily supervision work. The session focused on helping Mashgichim improve efficiency, organization, and communication in the field while maintaining strong kashrus standards.

This session explored essential physical tools for effective supervision, digital resources and apps that simplify fieldwork, and practical solutions for documentation and reporting. It also addressed time saving techniques, best practices for real world scenarios, and included responses to common operational challenges raised during the live Q and A.

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