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I was told by R' Dovid Fink shlita that, speaking very generally, Ashkenazi poskim tend to require kosher certification, the reasoning being that the standards of kosher might be different from your own. Sefardi poskim, on the other hand, tend to consider a restaurant kosher if there is a visible observant Jew working there, exactly as you describe. As ...


4

There can be a few reasons for this, but predominantly, it can be one of two things: 1) The original certifier certifies it year round, and did not do anything to certify it for passover, but the importing certifier actually did visit and make a passover run. The original packaging was left in place for the production, however. This especially can happen ...


2

There is at least one example where we do not follow these identified chazakos. R' Rakeffet talks about this in his shiurim on Civil Marriage... Look at this shiur: http://www.yutorah.org/lectures/lecture.cfm/709440/Rabbi_Aaron_Rakeffet-Rothkoff/1995-09-17_Ain_adam_oseh_be'ilato_be'ilat_zenut__17-Sep-95


1

This is very common on imports from Israel certified by the Edah Hachareidis. The Edah certifies only staples for Pesach use. It is very common to see Passover cookies (matza meal or the like) in Israel with multiple Passover hashgachot and an Edah stamp which specifically states "For year round use."


1

How do you know who the restaurant owner is or if he is trustworthy? If you meet a stranger and he invites you to his house, how do you even know that he keeps kosher. It used to be that there were stores which everyone knew were kosher because of the reputation of the owner. Nowadays, stores are owned by people who may or may not be trustworthy (or ...



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