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How can I find out which hechsheirim are reliable and which ones aren't?

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closed as primarily opinion-based by mbloch, kouty, Danno, Gershon Gold, Scimonster Jul 8 at 12:50

Many good questions generate some degree of opinion based on expert experience, but answers to this question will tend to be almost entirely based on opinions, rather than facts, references, or specific expertise.If this question can be reworded to fit the rules in the help center, please edit the question.

I vote to close this as too opinion-based. There are tons of levels in hechsherim, and asking this question invites people to list those that THEY think is better than others. And all the others aren't good – Mennyg Jul 7 at 13:15
I think that he is asking for a source that lists hechsheirim rather than opinions. – sabbahillel Jul 7 at 17:10

"Reliable" is a loaded word. Let's try "accepted among conventional American Orthodox standards as we know them."

A good first place to try is Rabbi Eidlitz's kosherquest list:


It's not necessarily comprehensive, and occasionally people may nitpick with it, but it's a good first-order approximation.

In Israel, there's a great deal of politics. But here's a pointer: Rabbi Dovid Miller of the Gruss Kollel has a talk he gives to new students listing which Israeli hechshers are "mehadrin", and thus recommended. The audio is available on YUTorah.org, and I believe the accompanying handout sheet (PDF) is floating around the internet somewhere. I'm told that Michlalah students are given a similar (if not identical) list.

If it's a local hechsher (e.g. a restaurant certified by the Rabbinical Association of Anytown, USA), contact a local rabbi.

Generally, in the US today, a hechsher that will allow "non-Glatt" beef, such as Hebrew National, is not considered up to the standards used by most Orthodox Jews in America today. Similarly, if it's a meat restaurant, it's open on Shabbos, and it's located someplace where the mashgiach couldn't reach it on Shabbos, that's usually a bad sign.

Otherwise, you can email the webmaster at kashrut.com, who stays in touch with lots of rabbis in the business. The OU does not publicize which other hechshers it accepts, but I believe Chicago's cRc might.

Beyond the US or Israel, try contacting a local rabbi. Different countries can have different standards, and there's an argument to follow local standards (as long as they're within reasonable Halachic boundaries) when visiting. The Chavos Yair wrote of a town in Alsace where certain dried fruit required a hechsher, while it didn't elsewhere. The Kitzur Shulchan Aruch says that some cities required a hechsher on plain butter, and some didn't, but to follow the practice of where you're located at this moment.

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Way to cover all the angles! consider linkifying YUTorah (to the shiur in question, if possible), kashrut.com, and CRC. – Isaac Moses Jan 4 '10 at 15:23

In the US, I typically start with the recommended symbols lists from the cRc and the Seattle Vaad. Those together indicate broad acceptance.

When evaluating the status of liquors, especially European ones, I've found the London Beth Din's directory to be quite comprehensive.

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Jonathan, Welcome to mi.yodeya, and thanks very much for these useful links. – Isaac Moses Mar 4 '10 at 6:42
@sabbahillel see judaism.stackexchange.com/help/privileges/edit – msh210 Feb 2 at 7:12
@Dovi, welcome to Mi Yodeya. Thanks for the contributing your knowledge, but it really would be better as a separate answer: edits are for clarifying or improving what the post's author wrote, not for introducing wholly new information into a post, completely different from what its author intended. I do hope you stick around and enjoy the site. – msh210 Feb 2 at 7:14

For Israel kosher news (with a mehadrin, charedi bent), see:

For updates from the Chief Rabbinate of Israel:

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second link is broken – Avraham Jun 17 '11 at 5:20

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