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Given that many operations require complete knowledge and supervision of the processing, then a mashgiach would need to be present whenever ingredients are brought in to the plant and would have to be able to inspect the invoices as well as the ingredients. Since a restaurant has constant production, then it would need a mashgiach tmidi (though there may be ...


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Every kashrut authority has their own criteria as to which places need a mashgiach temidi. For example, they may decide that if the owner him/herself is Shomer Shabbos they can be trusted and a yotzei v'nichnas (mashgiach who comes every so often) is enough. Or that the type of establishment determines e.g. a restaurant might need one, but a bakery might not ...



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