STAR-K KOSHER CERTIFICATION

Insect Checking Quick Reference Guide for Mashgichim

More detailed information as well as additional product information can be found in the Star-K Guide to Checking Vegetables, available at www.checkforinsects.com Please note that use of a light box is required. If you need one, please call the Star-K office. Loupes and thrip cloth are available there as well. Distribution of this guide does NOT indicate permission or authority to check produce. Explicit permission from Rabbi Kurcfeld or Rabbi Tendler is required in order to be authorized to check produce. I. Uniformity A. In order for sample checking to be effective, all the produce (i.e. romaine lettuce) being checked must be uniform. Please ensure that: 1) Lot number must be same. 2) It is recommended that all the produce being checked should be washed using the same method prior to being checked. II. Checking methods A. Leafy Herbs (dill, parsley, cilantro, spinach, mascalun, spring mix, etc.) 1) Wash ALL the produce needed for immediate use (for best results, use a detergent solution). 2) Prepare a basin with (a non-bleach and non-toxic) dishwasher liquid solution. 3) Agitate three bunches or servings of product in the solution. 4) Check the water, either in the basin or on a thrip cloth. 5) If any insects are found, repeat steps 1-4. This can be done up to three times. If insects are still found on the third try, the produce should not be used. B. Romaine (and all open head lettuces - Green Leaf, Boston, Butter etc.) 1) Wash ALL the produce needed for immediate use (for best results, use a detergent solution). 2) Check three heads either leaf by leaf using a light box OR prepare a basin with (a non-bleach and non-toxic) dishwasher liquid solution.
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3) Agitate product in the solution, 4) Check the water either in the basin or on a thrip cloth. 5) If any insects are found, repeat steps 1-4. This can be done up to three times. If insects are still found on the third try, the produce should not be used. C. Closed head produce - Iceberg, Cabbage (green or purple) 1) Do NOT pre-wash produce prior. 2) Check three complete heads from each case (either leaf by leaf or in water). 3) If no insects are found, the entire case may be used. 4) If any insects are found, all the heads in the case must be peeled and washed. Then proceed like romaine steps 1-4. D. Broccoli/Cauliflower 1) Wash well using warm water (for best results, use a detergent solution). 2) Prepare a basin with (a non-bleach and non-toxic) dishwasher liquid solution. PLEASE NOTE THAT EVERY HEAD MUST BE CHECKED. WE DO NOT ALLOW SAMPLE CHECKING ON BROCOLLI OR CAULIFLOWER. 3) Let product soak in solution for 15-30 seconds. 4) Agitate product vigorously in the solution. 5) Check the water, either in the basin or on a thrip cloth. 6) If any insects are found, repeat steps 1-5. This can be done up to three times. If insects are still found on the third try, the produce should not be used. E. Scallions/Leeks 1) 2) 3) 4) 5) Do NOT pre-wash the produce. Slice open three pieces, from top to bottom. Visually inspect the interior of all three pieces for insects. If no insects are found, all the scallions from that lot may be used. If any insects are found, all the scallions must be sliced open and washed. Then repeat step 3.

F. Asparagus 1) There are two areas that need checking. Under the side leaves and the top leafy area. 1. If tops will be removed and sides peeled, no checking is necessary. 2) Do NOT pre-wash the produce. 3) Checking the sides two methods: 1. Peel ALL the asparagus you will be using. No further checking ON THE SIDES needed. Tops still need to be checked as per instructions below. 2. Check under the side leaves of three servings (about 15 spears). If no insects found, all in that lot may be used. 4) Take three servings of asparagus and agitate the tops in water (like herbs see above A 2-5) G. Celery 1) Remove leaves 2) Wash stalks well under stream of water while rubbing with your hand or a vegetable brush.

H. Strawberries 1) Prepare a basin of detergent solution, using at least two tablespoons of detergent per gallon of water. 2) Agitate the strawberries in the solution for 10-15 seconds. 3) Let the strawberries soak for at least one minute in the solution. 4) Rinse off each berry. 5) It is advisable to remove the tops. Otherwise, pay careful attention to rinsing off the top area well. 6) No further checking is required. I. Grapes 1) Break larger clusters into smaller ones.

2) Rinse in direct stream of water. 3) No further checking necessary. J. Mushrooms (all types) 1) Wash well, especially the fan area under crown. 2) No further checking necessary. K. Do NOT use: 1) Brussel sprouts 2) Artichoke (bottoms are acceptable with hashgocho) L. No checking required (please make sure they are properly sealed and stored in a cool dry area) 1) 2) 3) 4) 5) 6) 7) Beans Corn Dried fruit Flour Nuts Raisins (product of USA. Name brand preferred.) Spices

Commonly Found Fruit and Vegetable Insects

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