Every shop that employs assistants must have security to prevent or at least detect pilfering. The first step is making daily reconciliation of the till, the second is having a surveillance camera over the till.
Security over the merchandise requires far more effort and has been the bane of businesses causing some to even close.
Now lets say we're running a business without a till, in a street bazaar for example; we have a problem: how do we prevent our staff pilfering cash and merchandise?
Would we rely on remote surveillance alone? Absolutely not. That would be as sensible as throwing our money straight down the drain.
Would we rely on a trustworthy friend, who as well as working in the business would be expected to keep an eye on things? Absolutely not. That would be a disservice to our friend and ridiculously ineffective.
So why when it comes to Kashrus are we applying standards that we would never dream of applying in business. Standards that are woefully ineffective and an invitation for disaster.
Rabbi Gutnick and the KAM office seem unwilling or unable to respond to my email below
On Sun, Oct 11, 2015 at 12:23 PM, Rabbi Meir G. Rabi, its Kosher! <email@example.com> wrote:
---------- Forwarded message ----------
From: Rabbi Meir G. Rabi, its Kosher! <firstname.lastname@example.org>
Date: Wed, Sep 30, 2015 at 10:29 AM
Subject: Fleishig Restaurants and Rabbi Gutnick's request to request explanation
To: Rabbi Mordechai Gutnick <email@example.com>
Dear Rabbi Gutnick,
You have in your recent Kosher information evening presented at Kollel Beth HaTalmud [Monday July 20, 2015] invited those who have concerns about the Kosher procedures of KAM [KA Melbourne] to "call us up; talk to other Rabbanim; talk to the Rabbanim who are .. who have introduced that particular standard and ask them, can they explain please what is going on."
I have tried that - I spoke and emailed Rabbi Fishbane some years ago, July 2013, you can see a copy of our emails below - and my question remains unanswered - what Halachic framework permits Kosher certification of Felishig restaurants, owned and operated by non-Shomrei-Shabbos, without full time Hashgacha?
So, following your invitation I again pose the question and seek clarification, and the Halachic foundations for the systems you apply to provide Kosher certification to such food services.
And I also ask you if these establishments are Mehadrin and if not, how are they designated?
I have carefully listened a number of times to your recorded response to this question and do not understand. In your response you seem to have made the following two points
You also indicated in your recorded response, that under no circumstances do you certify a Goy by just relying on video and Nichnes VeYotze - I do not understand, what is the Halachic distinction between a Goy and a Yid who is not a Shomer Shabbos as far a trustworthiness for Kashrus is concerned?
Regarding use of video; the problem is not that video can be looped or otherwise tampered with - the problem is that video surveillance is just not able to prevent or even present a credible deterrent to introducing far less expensive and utterly indistinguishable non-Kosher foods. I will accompany you to visit any number of non-Jewish seasoned food service providers [not providing Kosher services] who will without hesitation verify this simple fact. No bank relies upon video surveillance as a deterrent, nor upon a combination of Nichness VeYotze and video - banks and all other businesses that deal with valuables - high risk commodities of any sort, will have comprehensive systems for maintaining security in which video surveillance is only the backup to identify suspicious behaviour when other checks and balances have detected a crime or an anomaly.
I should also like to know if you have any objection to me sending a copy of this email to Rabbi Fisbane and AKO?