*CHODOSH BULLETIN-17 Dec 07*
*From the Guide to Chodosh-Y. Herman*
*Chodosh telephone Hot Line 718-305-5133, email [EMAIL PROTECTED]
<mailto:[EMAIL PROTECTED]>**
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*CORRECTIONS TO THE SECOND ISSUE OF THE GUIDE TO CHODOSH AS OF 17 DEC 07*
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*WARNING:* *Beigels* whole wheat breads and bread doughs are all
Chodosh. We have received reports of some frozen whole wheat doughs
having a Yoshon label on them. That is an error, these are all Chodosh
according to the company.
*CORRECTION: Strauss Bakery*. The Guide, under Retail Bakeries, lists
Strauss Bakery at 5115 13^th Ave Brooklyn as being under the hashgocho
of the O-U for Yoshon. The status of the Yoshon hashgocho for this store
is currently being clarified. So far it has been confirmed that items
listed in the Guide under the section for Frozen Foods, for Strauss
Bakery frozen doughs as being Yoshon under the hashgocho of the O-U are
correct with the exception of the spanacheese burrito which is not under
hashgocho for Yoshon.
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*Unger* pizza crust ,both 12 inch and 6 inch size, the revised Chodosh
code is Apr 9 08. Under the hashgocho of the Bais Din of New Square.
*General Mills Corn Chex* cereal, the code is 341 days not 310 days as
in the Guide. Therefore, the Chodosh code for the malt in this cereal is
Nov 21 08.
*Pizza Mizza* in Brooklyn is no longer under the hashgocho of the
Kehilah Kashrus. Therefore, it should be deleted from the Guide.
*Dougies on the Run* in Baltimore is under the hashgocho for kashrus of
the Star-K. It is not certified as Yoshon.
*Kemach* vegetable soup Chodosh code should have been 1589 (158=day of
the year, 9=year+2). The code of 1579 given in the Guide is still Yoshon.
*Bagel Nosh, *380 Clifton Ave, Lakewood is listed on page 5 of the
Guide. That was included by mistake and should be deleted. The Guide
does not list any information about Bagel Nosh.
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*FOLLOWING AS OF 6 DEC 07*
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The second issue of the Guide to Chodosh has been made available by
email and BBS during the week of Nov 12. It was mailed out to all paid
subscribers in the beginning of the week of Nov 25. The following are
corrections to the new Guide
*WARNING*: According to the Star-K of Baltimore, * Shindler* fish sticks
and fish nuggets in _blue* *_packages are Chodosh until further notice.
Shindler products in packages of other colors are still Yoshon.
*REVISED URGENT WARNING: GEFEN BARLEY*
The Gefen Company asked that an urgent bulletin be issued. Two batches
of Gefen barley, that went to the stores during the week of Nov 11, are
NOT YOSHON. These have the codes of 10-22-09 and 10-29-09. Gefen had a
contract with a company to store Yoshon barley to last the entire
season. However, that company went bankrupt and the stock of Yoshon
barley was liquidated. Gefen has not been able to secure replacement
stocks of Yoshon barley. _Therefore, until further notice, all Gefen
barley with date code of 10-22-09 or later is Chodosh._
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*Brewer’s yeast*. It is questionable whether this poses a Chodosh
problem or not. Brewer’s yeast is listed as an ingredient in some foods
such as some potato chips.
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*Streits* noodles are usually Yoshon under hashgocho. However, one batch
of Streits noodles has been produced that is Chodosh. The bags of
Chodosh noodles have a sticker warning that it is not Yoshon. All bags
without such a sticker are Yoshon.
*Kemach* updates: Grocery sizes of elbow macaroni and spaghetti have the
revised Chodosh code of Dec 1 2008. Bulk, food service 10 lbs egg bows
have the Chodosh code of 3357 (335=day of year, 7=year.) All flavors of
flat breads have the revised Chodosh code of January 1 2009.
*Masbia* barley is not being produced any more. Any of this barley on
the market is certain to be Yoshon.
*Kineret *chalehs produced in the USA are probably not Yoshon as of the
purchase date of Nov 26, according to the mashgiach.
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*KCL hashgochos in Lakewood*. On page 55 of the new Guide there is a
statement that KCL does not give any hashgochos yet on Yoshon. That was
, by mistake, copied from the previous issue of the Guide. In fact, the
KCL does give several hashgochos for Yoshon, as detailed on page 56 of
the new Guide.
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I encourage you to download the complete PDF version of the new Guide by
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The introductory part of the Guide, the part that did not change from
the first issue to the second, can be requested by sending a blank email to
[EMAIL PROTECTED]
These are also available, as usual, from our BBS.
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