One must wait up to six hours after eating meat products before any dairy products may be eaten. Prior to eating meat after dairy, the mouth must be rinsed. The Kosher kitchen must have two separate sets of utensils, one fro meat and poultry and the other for dairy foods. There must be separate, distinct sets of pots, pans, plates and silverware. In a sink used for both meat and milk dishes and products, dishes and utensils must be placed or washed on a rack.
Separate racks are to be used for meat and dairy use.
When soaking dishes, a competent Rabbinic authority must be consulted. Caviar, therefore, must come from a kosher fish and this requires reliable supervision. Eggs of kosher fowl which contain a bloodspot must be discarded, and therefore eggs should be checked before use. Commercial egg products also require supervision. All Rights Reserved.