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I am a Buddhist but this month marks my first year working full time at a large Jewish assisted living facility. I've had very little exposure to Jewish practices and culture before so this has been kind of a crash course, as the facility is very observant of Jewish practices and is strictly kosher etc. I started in culinary before transitioning to my current administrative position so my question is about keeping kosher. We keep two separate industrial kitchens in my facility as well as using separate silverware and dishes for serving meat or dairy. I've heard that this is both far beyond what kosher law actually calls for as well as being a relatively recent practice. Beyond kosher law itself, where did these relatively recent practices come from and why? I can also answer some questions pertaining to how our facility runs things if anyone is interested in that. It's the only one in my state and one of the most prominent in the region AFAIK, and we provide homes and services for a lot of elderly Jewish people, many of whom were refugees from Europe or Holocaust survivors.
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Mar 19, 2017 20:57
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| # ¿ Apr 28, 2024 18:24 |
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