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We will now B'Ezras Hashem begin learning some of the many intricate Halachos related to Kashrus (Keeping Kosher) in the Kitchen and beyond.

Keeping Kosher is of primary importance in living a Torah-True life and often a simple lack of knowledge leads to not keeping Kosher properly. Eating food that isn't 100% Kosher leads to souls being tainted Chas V'Shalom as it causes Timtum HaLev, stuffing up of the spiritual arteries and can lead to developing bad character traits as well as to being unable to absorb Torah knowledge and Mussar. (See Gemara Yoma 39a, Shulchan Aruch and Rama Yoreh Deah Siman 81:7, Aruch HaShulchan Yoreh Deah 81:34, Kaf HaChaim Siman 81: 64,   See also Rabbeinu Bachya  Parshas Mishpatim 23:19, Shu"t Chasam Sofer Orach Chaim Siman 23 and  Lev Eliyahu Parshas Shmos page 8 Ma'amar Metzius HaTeva HaRuchni B'Olam on  Perek 2 Posuk 7)

 Thus, I hope that a review of the Halachos ahead will strengthen us all in our observance of the laws of kashrus and  help keep our Neshamos clean and  make us better people and bring us all closer to our Father in heaven, which is the ultimate goal of each and every Jew.

  I will endeavor to keep the Halachos as simple and practical as I can, and of course if there is anything I write that needs clarification, please never hesitate to contact me at HalachaForToday@Yahoo.com

1) Keeping a Kosher kitchen- and beyond-  requires more than just purchasing Kosher ingredients and not eating milk and meat together.

The preparation of the food must be done in such a way that the Kosher status of the food is not compromised.

Thus, every Kosher Kitchen should have two separate work areas (i.e. countertops), one for preparing dairy foods and one for preparing meat foods, as there are many ways in which foods can be absorbed into a countertop and render it meat/dairy and thus be re-absorbed into a food that is prepared on that countertop, and if it is a food of the opposite classification it will become problematic.

Ideally, these two areas should be at two opposite sides of the kitchen, or at a minimum at opposite sides of the sink(s). (See Pri Megadim, Aishel Avraham Orach Chaim beginning of Siman 173, Darchei Teshuva Yoreh Deah Siman 88:9-11, Kaf HaChaim Yoreh Deah 88:8)

If one is of means and is able to afford it, it would be best to have two additional areas, one for preparing Parve foods and one for preparing Pesach foods.

2 ) In a kitchen that  is very small and only has one work area, a noticeable and permanent  separation should be made  on that work area and each side should be designated for one kind of food.

If the area isn't large enough to divide into two areas, it must be dedicated for one kind of food preparation only (Meat or Dairy, whichever is most prepared in that kitchen), and when necessary to prepare the other kind of food (Dairy or meat), the area must be covered with an acceptable cover (preferably made from material that doesn't conduct heat, such as  plastic, P.V.C., Formica etc.)

It is preferable that this cover always be accessible in a designated spot (away from the countertop) and be available at a moment's notice whenever preparing the food so as not to mistakenly prepare one kind of food   directly on an  area designated for the other kind of food.

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