Once again, thousands of Kosher consumers tuned into OU Kosher’s popular seventh annual Pre-Passover Webinar on Tuesday, March 22, 2017. Presented by leading OU Rabbi’s including Rabbi Moshe Elefant, OU Kosher’s COO, Rabbi Gavriel Price, Rabbinic Coordinator, of OU Kosher’s Ingredient Department, Rabbi Eli Gersten, Recorder of OU Kosher P’sak, and Rabbi Zvi Nussbaum, the voice behind the OU Kosher Hotline. Topics included the Kosher for Passover status of coconut, soy and almond milk, quinoa, items considered kitniyot, various ways to kosherize an oven, and which nuts can be eaten on Passover without special Passover certification.
Most people don’t realize that Passover at the OU actually begins as early as Chanukah, with manufacturers and suppliers contacting the OU with questions about Passover production and acceptable ingredients. Shortly after Purim, the OU Kosher Hotline and online venues are inundated with phone calls and emails from consumers regarding product acceptability for Passover.
“Over the years, the number of calls and emails from consumers has grown by the thousands,” said Rabbi Moshe Elefant, COO of OU Kosher. “We’ve been able to successfully catalog frequently asked questions, and this live webinar gives us the opportunity to reach the largest audience at once.”
OU Kosher Passover Resources:
OU Kosher Hotline: (212) 613-8241 – Hours Daily: 9:00 am – 5:00 pm EST
– Sunday, April 2, 2017: 10:00 am – 12 pm
– Monday – Thursday, April 3 – 6, 2017: 9:00 am – 6:00 pm [Extended Hours]
– Sunday, April 9, 2017: 10:00 am – 12 pm
OU Kosher’s Webbe Rebbe: firstname.lastname@example.org
OU Kosher for Passover Guide 2017
OU Kosher App for iPhone and Android
OU Kosher certified products
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Upcoming Harry H. Beren Ask OU Outreach Pre-Passover Kosher Community Events
Monday, March 27, 2017
Twin Rivers, NJ
7:30 pm – 9:30 pm
Congregation Toras Emes/Twin Rivers Community Synagogue
Sunday, April 2, 2017
10:30 am – 12 Noon
Bais Medrash Shaarei Tefilah
Sunday, April 2, 2017
8:00 pm – 10:00 pm
Agudas Yisroel Bais Binyomin
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