Looking to help out Prof. David Bernstein, in this comment.

I've heard that kashrut certification organizations require meat restaurants to have a mashgiach supervising operations at all times. What is the source for this requirement? (I find it unlikely that the early Halachic sources address the case of a restaurant under rabbinic supervision, as this is a fairly recent invention.)


1 Answer 1


Shulchan Aruch Yorah 63:1 tells us that the Rabbis decreed that any meat that has been out of eyesight of the Jew (even in his own house) is forbidden unless it has a sign on it, or the person can definitely recognize it. If it is wrapped and sealed it is not a problem.

This is based on Rambam, Hilchot Ma'achalot Assurot 8:11, which in turn is based on Chulin 95a.

  • Ha, I was wrong. This is why I need to have a better knowledge of kashrut.
    – rosenjcb
    Jul 29, 2013 at 18:47
  • But AFAIK Ashk'nazim forbid it only if it was entrusted to a non-Jew (not if it was merely out of a Jew's sight). That's relevant, too, in a restaurant, but bears mentioning.
    – msh210
    Jul 30, 2013 at 5:57
  • @msh210: Are you referring to the Ramah in 63:2 - hebrewbooks.org/pdfpager.aspx?req=9145&pgnum=275 -? If so, that seems like a very specific heter only if it found in the same place he left it and only kosher meat was sold in the area. (and in that case, even if it was in the hands of a non-jew it is still ok)
    – Menachem
    Jul 30, 2013 at 6:17
  • I'm not sure whether that's the source (though it looks like it), but what I wrote is the halacha as I understand it. (And I see I made the same claim elsewhere.) See also judaism.stackexchange.com/q/5771. Of course CYLOR for practical guidance.
    – msh210
    Jul 30, 2013 at 16:13

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