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Bok Choy


How to clean:

(Status subject to change – check website for updates)

White Stem Only:

1.     Remove leaves from white stem

2.     Soak in soapy solution

3.     Hold Bok Choy stem firmly under a strong stream of water and use a vegetable brush or a finger to brush both inside and outside of stem

4.     Check samples for infestation


Leafy Green:

1)     Preliminary Check - Check the produce for the presence of insects; focusing on heavy infestation of any type of insect or even light infestation of aphids and leaf miners. This preliminary check requires that the Mashgiach check 3 dry/unwashed heads or bunches or handfuls of produce. The Mashgiach should open the produce and shake well onto the light box and check light box for infestation.*

  • If 3 or more leaf miners trails are found then the produce must be returned to the supplier. Small white spots indicate the presence of a leaf miner fly. If such spots are present then an additional quantity should be checked for leaf miners.
  • If 3 or more aphids are found then the produce must not be used.
  • If 10 or more thrips are found then the produce must not be used. Special care should be taken to identify the presence of baby thrips.

2)     Prepare Leafy Greens for Washing – Produce must be separated from the head. Discard small leaves from the center of the head.

3)     Prepare Checking Station - Add cold water and sufficient amount of food-grade soap or vegetable wash that contains a surfactant in the ingredients (for example FIT, Monster or Nature Clean) to a clean sink or container. The appropriate water to produce ratio is 3:1 (3 parts water to 1 part produce). The proper amount of vegetable wash/soap is when the soap suds are visible in the water.

4)     Soaking & Agitating - Place produce in water ensuring that the produce is completely submerged under water. Produce is then thoroughly but gently agitated. Produce should be agitated in the water for a minimum of 1 minute.

5)     Rinsing – Remove from water and rinse individually under a strong stream of water (strong water pressure from the tap or spray hose is critical in ensuring the effectiveness of the rinse); rub the leaves gently while they are rinsed. Care must be taken to ensure that all crevices and folds are opened while rinsing. Rinse both sides/surfaces of the produce.

NOTE: Steps 2-5 can be performed by anyone who is approved by the mashgiach. Steps 6-9 must be performed by the mashgiach himself.

6)     Place Leafy Greens in Receptacle – Fill up a receptacle with fresh water. Place leaves inside the receptacle, (one by one, if possible), agitate and remove from the receptacle while shaking out the water from the produce; then place the leaf in a clean container. Repeat until the process has been done to all the leaves.

7)     Kosher Screen – Place a clean Kosher Screen in between 2 plastic white colanders (ensuring that the Kosher Screen covers the holes of the colanders) and pour the water from the receptacle through the colanders ensuring that all the water goes into the Kosher Screen. Rinse the receptacle with fresh water and empty the fresh water through the colanders. Let the water flow out completely through the Kosher Screen. Visually check both sides of the top colander to ensure that insects are not caught.

8)     Checking Kosher Screen – Place the Kosher Screen on the light box. Use a spray bottle to gently spray water on the Kosher Screen. This allows the debris to spread on the Kosher Screen allowing clearer visibility to see insects. Examine the Kosher Screen on the light box for the presence of insects.

  • If 1 or 2 thrips or mites are found then repeat steps 6-8 and re-check**.
  • If 3 or more thrips or mites are found then it has been demonstrated that washing was not performed properly and steps 1-8 must be repeated.
  • If an aphid is found then steps 1-8 must be repeated.
  • Produce may not be used if the Kosher Screen Method has been performed twice and insects are still found on the Kosher Screen.

9)     Leaf Sample Checking – 25 leaves must be checked for insects; both sides of the leaf must be checked and cracks and crevices must be opened. If any insects are found then the produce may not be used.

*This check should be conducted one day prior to intended use so that an establishment can return the produce to the supplier if it is found to be infested.

**If the washing was not performed in the presence of a Mashgiach then steps 1-8 must be repeated.

Note: Bok Choy may not be washed with leaves attached to each other (harp design) rather all leaves must be separated prior to conducting Kosher Screen Method.

Type of insects found:

Aphids, thrips and mites 

Where insects are found:

On the surface of the leaf and inside crevices and curls

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