Temple Israel members volunteer to provide food for Oneg Shabbat and Kiddush refreshments after services, weekday minyan breakfasts, some Shabbat and holiday dinners, and some Religious School or Youth Group programs. We also enjoy being together for occasional Pot Luck dinners. Our Board has established the following food policies:

Food Policy

Temple Israel’s kitchen is not kosher in the traditional sense. In an effort to recognize our Jewish heritage and the diversified membership we enjoy, some element of kashrut will be observed on the premises. Our kitchen will not contain separate dishes, cooking implements, or serving platters designated specifically for meat or dairy meals.

We encourage the use of locally produced foods (Ontario/Canada) and products from Israel.

Restrictions

Shell fish (lobster, shrimp, crab, oysters, mussels, etc) are not allowed.

Pork and pork products (bacon, ham, pork sausage, etc.) are not allowed.

No food may be served during Yom Kippur, with the exceptions of child care and medical necessity.

No bread or "bread-like products" (those made with a leavening agent) are allowed during the seven days of Passover. In addition, any grain in any form (e.g. cereal), must carry a "Kosher for Passover" seal.

We strive to be nut-free. Our policy is that no tree nuts, peanuts, nut products, or any foods prepared with these will be allowed on the Temple premises. While our nut-free policy cannot guarantee that persons with nut allergies will not suffer allergic reactions, we believe that adherence to these guidelines will minimize the possibility of anaphylactic reactions.

Labelling

Food served at Temple events should be labelled as containing Dairy, Meat, Mixed, or Pareve (neither meat nor dairy), with a brief listing of ingredients, whenever its content is not obvious. This is to accommodate people with special dietary needs.

Rental Fees

Kitchen fees may be charged for use of the kitchen for special events.

Additional charges of actual cost will be made in the event of breakage.

Building personnel may be made available to assist in locating and in using kitchen equipment, as well as to clean up after a function. Labour charged with a 4-hour minimum will be made. The number of building personnel necessary will be determined by the Office or Kitchen Manager.

The building staff is not responsible for preparation of food.