Topics have included use of flavorings and dairy in food production, use of scotch whiskeys, catering concerns, the differences between Sephardi and Ashkenazi requirements, and more. The seminars also included classes in matters of hands-on kashrus, such as de-viening and checking for insects in produce. The seminars, held in a Chicago hotel, have drawn as many as a hundred attendees, including mashgichim from other agencies who came to refine their skills in hashgacha.

The cRc also produces numerous publications for the kosher consumer, such as a visitor's guide, an annual Passover guide, and a directory of the products they certify. They also publish informative brochures on other matters of halacha, such as kashering the home, avelus, bris mila, pidyon haben and other topics.

The cRc recently held their first annual "Mitzvah-Supermarket," a unique opportunity for the Jews of the Greater Chicago area. Held in the cRc's West Howard Street headquarters, the Mitzvah-Supermarket brought hundreds of members of Chicago's Jewish community together with cRc rabbis who could help them with kashrus and other complicated mitzvos.