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Kosher
Concerns
Huron Valley-Sinai Hospital
dispels rumors of meal blunders,
continues food preparation training.
JILL DAVIDSON SKLAR
Special To The Jewish News
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umors of kosher foods
being served on unkash-
ered plates with unkash-
ered utensils at Detroit
Medical Center's Huron Valley-Sinai
Hospital have circulat-
ed through the com-
munity, particularly
among new parents.
But let it be known,
said DMC spokes-
woman Cheryl
Yurkovich, the meals
are at the same level of kashrut as
those served at Sinai Hospital in
Detroit. In fact, kosher inspection is
done by the same person, Rabbi
Leonard Perlstein, the rabbinic
inspector for years at the Detroit hos-
pital.
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Meals at Huron
Valley are at the
same level of
Kashrut as those
served at Sinai
Hospital in
Detroit.
COLORWORKS STUDIO OF INTERIOR DESIGN
Kosher service at the Commerce
Township hospital is not new; in fact,
it has been available since 1986 when
the facility was built.
From the time the meal is pre-
pared until it arrives in the patient's
room, food service techniques ensure
that a meal stays kosher, Yurkovich
said.
When a patient makes a request
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for kosher meals, he is given a sepa-
rate menu which gives him milchig
(dairy) choices for breakfast and
lunch and fleishig (meat) choices for
dinner. The choices are relayed by the
nursing staff via computer to nutri-
tion services.
Because Huron Valley-Sinai does
not have a separate
kosher kitchen, as
Sinai does, nutrition
staffers must rely on
frozen entrees and
separate, pre-pack-
aged food items to
make a kosher meal.
The items are stored in separate areas
of the freezer and kitchen, Yurkovich
said.
The entrees, which come from
Superior Kosher Meats in Oak Park,
are double-wrapped and reheated in a
microwave. The double wrapping
eliminates the need for a separate
kosher microwave.
"These meals are not to be
opened, pierced or tampered with in
any way," says a copy of the food
preparation guidelines.
For all kosher meals, nutrition
staffers are instructed to leave the
items sealed for the patient to open.
Disposable utensils, cups, glasses and
dishes are included in the meal pre-
sentation, she said.
Yurkovich said food service
employees,are trained on the guide-
lines and protocols for kosher
requests. Concerns, such as not plac-
ing dairy and meat items in the same
meal tray, are stressed during such
training, she said.
"We have been training our staff u)
regularly and will be doing another
training soon," she said.
Sinai Hospital is the only hospital
in the state of Michigan with an on-
site kosher kitchen. Some other area
hospitals, including all of DMC's
other hospitals, offer kosher meals
that are frozen and reheated. 0
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