AKO Tightens Standards for New Applicants

Chicago…The Association of Kashrus Organizations (AKO) has played a major role in introducing common standards in kashrus to the kosher observing public. The organization recently issued guidelines for new members that includes such standards as the definitions of kosher hard cheese and non-kosher whey, kosher cooking in manufacturing plants, non-kosher gelatin, glatt kosher meat, grape juice, checking vegetables for bug infestation, non-kosher carmine and more. Rabbi Sholem Fishbane, the executive director of AKO  said that these uniform standards are particularly necessary in an age of a rapidly growing kosher food industry. AKO members meet periodically including various committees that deal with such topics as ingredients, bug checking, and mashgichim. AKO’s newest member is Rabbi Sholom Bluming from Kosher Bahamas [email protected]. Rabbi Bluming oversees many kosher establishments and programs in the Bahamas including the highly successful Cinko Restaurant in the BaHa Mar Hyatt.