They are more machmir in one way at least that is helpful and that can benefit the overall attitude of the restaurant workers to be more careful, that is in the list of products that are permitted. I know one hechsher that does not use any company even with a national certification if it also produces nonkosher in the same plant. This results in many major brands being asor to them and automatically the employees get trained that not every product is good and the mashgiach has to check everything that comes in.
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