Food Production part two vol.2 no.11
In our last issue we introduced the laws of bishul nochri . We received certain questions regarding the common practice of kosher caterers and commercial food producers. The following additional guidelines provide significant insight into the halachic basis for food preperation involving significant amounts of cooking by nochrim .
The prohibition of bishul nochri applies only if the entire cooking process is done by the nochri . If a Jew places the food on the fire or, according to the Ashkenazic view, if he ignites or increases the fire, no bishul nochri problem can develop. Even if the cooking process was initiated by a nochri , as long as it was substantially completed by a Jew (e.g. the pot was removed from the fire before the food can be considered cooked and then returned to the fire by a Jew) the bishul nochri prohibition will generally not be present. In the latter case other factors must be determined and halachic guidance is suggested.
In keeping with this rule, if the food was previously cooked by a Jew and is merely being reheated by the nochri, no problem arises.
In summary, the bishul nochri prohibiton applies only if all of the following conditions exist :
- the food was not fit to be eaten prior to the cooking
- the food is fit to be served as a dish at a formal meal
- the food was cooked entirely by a nochri
In a situation in which bishul nochri did occur, the vessels in which the food was cooked are regarded as having non-kosher absorptions. It is therefore necessary to kasher them prior to further use. However, since the prohibition involved is only of Rabbinic origin, some leniencies do apply. If the utensil in question is for some halachic or practical reason incapable of undergoing a typical absorption removal process, Rabbinic guidance may yield allowance to use it without the conventional kashering.
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