In the wake of the discovery that repackaged non-kosher chickens were being sold as kosher by a Monsey store, Montreal’s main kashrut certifying organization is immediately requiring full-time mashgiachs at all establishments under its supervision that handle meat.

Rabbi Saul Emanuel, director of the Vaad Ha’ir, said its mashgiachs will be present at all times at every phase of distribution from the slaughterhouse until the meat is in the hands of consumers, without exception.

The mashgiachs must be employees of the Vaad. Under the existing system, the supervised establishments pay the cost of the mashgiachs to the Vaad, which then pays the mashgiachs directly.

The new rules apply to the 53 establishments processing, selling or serving any meat product, be they wholesalers, retailers, caterers, restaurants or institutions. The rules apply whether the meat is fresh, cooked or otherwise prepared, packaged or not. In addition, their refrigerators and freezers must be sealed with the Vaad’s locks, for which only the mashgiachs have keys.

Mashgiachs will be especially alert whenever meat is packed or repackaged, Rabbi Emanuel said.

Rabbi Emanuel said none of the bogus kosher chicken could have reached MK establishments. In addition to the Montreal company Marvid, the kosher chickens approved by the Vaad come from only two outside suppliers: Chai Poultry of Toronto (a mashgiach is present when its products are packaged in Montreal), and Aaron’s Rubashkin of Iowa, whose products come here sealed and are not repackaged.

As part of its stricter measures, the Vaad is about to become the first kashrut certifier in North America to use hologram labels that are almost impossible to counterfeit. Expected to arrive in five weeks, these round stickers, which bear the MK logo, will be applied only by the mashgiach to the meat after it has been packaged. The labels contain a numerical code that’s only visible with a special reader.

As a temporary measure, until the hologram labels arrive, the MK is supplying its own numbered labels that allow the product to be traced more easily, he said.

Rabbi Emanuel said the great majority of MK establishments already have a full-time mashgiach. A small number have been permitted to operate with a part-time mashgiach because the Vaad was confident that other religious Jews were always present, he said. Their certification had been issued under those conditions.

He acknowledged that some places will find increasing the mashgiach’s hours a financial hardship and that he has already received complaints. However, he notes that the mashgiachs are expected to share in the work of the establishments and not just be observers, which may reduce the impact, and ultimately how much of the extra coast will be passed on to the consumer.

Rabbi Emanuel acknowledged that a shortage of mashgiachs existed in Montreal before these new measures were put in place. The Vaad is looking to add another five to 10 to the more than 100 mashgiachs already in its employ. It has been advertising for recruits and will train qualified people. (Rabbinical ordination is not a requirement.)

The Vaad is also looking to hire a second roving inspector to visit each establishment weekly unannounced.

The new level of vigilance has been approved by the Rabbinical Council of Montreal, the main association of Orthodox rabbis.

While the new measures are aimed at meat handling, the Vaad is also paying closer attention to cheese and candies which are often bought in bulk and repackaged, Rabbi Emanuel said.

CJN