{"product_id":"the-halal-food-handbook-isbn-9781118823125","title":"The Halal Food Handbook","description":"\u003cp\u003e\u003cb\u003eA unique handbook providing a set of good practice standards for both producers and consumers of Halal food\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThis accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It explains what Halal is, where it came from, how it is practiced, and by whom. In addition to putting Halal in a religious and cultural context, the book provides practical standards for those working in the Halal trade. It explains why there are so many different interpretations of Halal and why this needs to be resolved if international trade is to be developed. \u003c\/p\u003e \u003cp\u003eEach chapter in \u003ci\u003eThe Halal Food Handbook\u003c\/i\u003e is written by leading experts in their particular field of study. The first one discusses how regulatory bodies have failed to stem the miss selling and adulteration of Halal foods. The next chapters cover the slaughter process and issues around good practice. The book then looks at regulators—covering Sharia law, UK national laws, and the EU—and outlines the legal framework for enforcing the law. It also compares and contrasts different types of religious slaughter for faith foods; examines attempts to set an international standard for trade; and discusses pork adulteration in Halal foods. The final chapter covers other aspects of Halal, including cosmetics, tourism, lifestyle, and banking, and finishes with a look at what the future holds for Halal.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eWritten and edited by leading international experts in Halal who are backed by the Muslim Council of Britain\u003c\/li\u003e \u003cli\u003ePresents a set of good practice standards for both producers and consumers of Halal food\u003c\/li\u003e \u003cli\u003eCovers the complexity of the political, legal, and practical dimensions of Halal food production \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eThe Halal Food Handbook\u003c\/i\u003e will appeal to a wide audience, including abattoirs, manufacturers, retailers, regulators, academics, public bodies catering for Muslims, and the broader Muslim community.\u003c\/p\u003e \u003cp\u003eAbout the Editors xix\u003c\/p\u003e \u003cp\u003eNotes on Contributors xxiii\u003c\/p\u003e \u003cp\u003eAcknowledgements xxxi\u003c\/p\u003e \u003cp\u003eForeword xxxiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction \u003c\/b\u003e\u003cb\u003e1\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJohn Pointing\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences 6\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I What is Halal \u003c\/b\u003e\u003cb\u003e7\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 What is Halal Food? \u003c\/b\u003e\u003cb\u003e9\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYunes Ramadan Al‐Teinaz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 9\u003c\/p\u003e \u003cp\u003e1.1.1 Basic Terms 9\u003c\/p\u003e \u003cp\u003e1.1.2 What is Halal? 9\u003c\/p\u003e \u003cp\u003e1.1.3 Halal and the Holy Quran 11\u003c\/p\u003e \u003cp\u003e1.1.4 Other Sources of Halal Instruction 13\u003c\/p\u003e \u003cp\u003e1.2 What is Halal Food? 14\u003c\/p\u003e \u003cp\u003e1.2.1 Halal Foods in Islam 14\u003c\/p\u003e \u003cp\u003e1.2.2 Halal Food Defined 15\u003c\/p\u003e \u003cp\u003e1.2.3 Haram Food Defined 16\u003c\/p\u003e \u003cp\u003e1.2.4 Fit and Wholesome Food 17\u003c\/p\u003e \u003cp\u003e1.3 Animal Welfare and Halal Slaughter 18\u003c\/p\u003e \u003cp\u003e1.3.1 Animal Welfare in Islam 18\u003c\/p\u003e \u003cp\u003e1.3.2 Halal Slaughter 20\u003c\/p\u003e \u003cp\u003e1.4 The Holy Quran and the Hadith 21\u003c\/p\u003e \u003cp\u003e1.4.1 Verses that Explain Why Muslims Can Only Eat Halal Foods 21\u003c\/p\u003e \u003cp\u003e1.4.2 Verses That Explain Why Only Allah Can Prescribe What is and is not Halal 22\u003c\/p\u003e \u003cp\u003e1.4.3 Verses That Explain What is Halal and What is Haram 22\u003c\/p\u003e \u003cp\u003e1.4.4 Examples from the Hadith (traditions) Covering Animal Welfare 24\u003c\/p\u003e \u003cp\u003e1.4.5 Verses from the Hadith Concerning the Slaughter of Animals 25\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Halal and Shariah Law \u003c\/b\u003e\u003cb\u003e27\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMufti Mohammed Zubair Butt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 27\u003c\/p\u003e \u003cp\u003e2.2 Lexical Definition 27\u003c\/p\u003e \u003cp\u003e2.3 Legal Definition 27\u003c\/p\u003e \u003cp\u003e2.4 Halal and the Values of Islamic Law 28\u003c\/p\u003e \u003cp\u003e2.5 Halal and the Original Norm 29\u003c\/p\u003e \u003cp\u003e2.6 Halal in Different Spheres 31\u003c\/p\u003e \u003cp\u003e2.6.1 Food and Beverages 31\u003c\/p\u003e \u003cp\u003e2.7 Marriage and Divorce 34\u003c\/p\u003e \u003cp\u003e2.7.1 Raiment and Adornment 36\u003c\/p\u003e \u003cp\u003e2.7.2 Financial Matters 36\u003c\/p\u003e \u003cp\u003e2.7.3 Devotional Practices 36\u003c\/p\u003e \u003cp\u003e2.7.4 General 37\u003c\/p\u003e \u003cp\u003e2.8 Conclusions 37\u003c\/p\u003e \u003cp\u003eReferences 38\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Animal Welfare and Slaughter \u003c\/b\u003e\u003cb\u003e39\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Animals in Islam and Halal Ethics \u003c\/b\u003e\u003cb\u003e41\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMagfirah Dahlan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 41\u003c\/p\u003e \u003cp\u003e3.2 Halal in the Era of Mechanical Slaughter 42\u003c\/p\u003e \u003cp\u003e3.3 Halal in the Era of Industrial Farming 43\u003c\/p\u003e \u003cp\u003e3.4 Islamic Vegetarianism and Alternative Views of Animals 44\u003c\/p\u003e \u003cp\u003eReferences 46\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Animal Behaviour and Restraint in Halal Slaughter \u003c\/b\u003e\u003cb\u003e47\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eTemple Grandin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 47\u003c\/p\u003e \u003cp\u003e4.2 Pre-slaughter Restraining Stress 48\u003c\/p\u003e \u003cp\u003e4.3 Benefits of Reduced Pre-slaughter Restraining Stress 48\u003c\/p\u003e \u003cp\u003e4.4 Design Requirements for Animal Handling and Restraint Equipment 49\u003c\/p\u003e \u003cp\u003e4.5 Improving Animal Movement 49\u003c\/p\u003e \u003cp\u003e4.6 Use of Driving Aids from Moving Animals 50\u003c\/p\u003e \u003cp\u003e4.7 Design of Restraint Devices 51\u003c\/p\u003e \u003cp\u003e4.8 Basic Restraint Principles 52\u003c\/p\u003e \u003cp\u003e4.9 Best Commercial Practices 53\u003c\/p\u003e \u003cp\u003e4.10 Auditing Animal Handling and Slaughter 54\u003c\/p\u003e \u003cp\u003e4.11 Conclusions 55\u003c\/p\u003e \u003cp\u003eReferences 55\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 A Practical Guide to Animal Welfare during Halal Slaughter \u003c\/b\u003e\u003cb\u003e59\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMehmet Haluk Anil\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Animal Welfare During Primary Production and Transportation 59\u003c\/p\u003e \u003cp\u003e5.2 Pre-slaughter Handling 60\u003c\/p\u003e \u003cp\u003e5.3 Restraint During Slaughter 61\u003c\/p\u003e \u003cp\u003e5.4 Religious Slaughter Methods: Halal Method 62\u003c\/p\u003e \u003cp\u003e5.5 Background on Halal Slaughter and Rules 65\u003c\/p\u003e \u003cp\u003e5.6 Physiological Effects of Neck Cutting 68\u003c\/p\u003e \u003cp\u003e5.7 Exsanguination and Loss of Consciousness 69\u003c\/p\u003e \u003cp\u003e5.8 Legal Considerations 70\u003c\/p\u003e \u003cp\u003eReferences 70\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 The Slaughter Process: With or Without Stunning \u003c\/b\u003e\u003cb\u003e73\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMehmet Haluk Anil and Yunes Ramadan Al-Teinaz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Religious Requirements and Alternative Choices 73\u003c\/p\u003e \u003cp\u003e6.2 Slaughter without Stunning by Neck Cutting 74\u003c\/p\u003e \u003cp\u003e6.3 Post-cut Management of Animals Slaughtered Without Stunning 75\u003c\/p\u003e \u003cp\u003e6.4 Clinical Signs of Brain Death 75\u003c\/p\u003e \u003cp\u003e6.5 Recommendations for Halal Slaughter 75\u003c\/p\u003e \u003cp\u003e6.6 Exsanguination Techniques 76\u003c\/p\u003e \u003cp\u003e6.7 Exsanguination and Loss of Consciousness 77\u003c\/p\u003e \u003cp\u003e6.8 Blood Loss and Retention 78\u003c\/p\u003e \u003cp\u003e6.9 Carcass and Meat Quality 78\u003c\/p\u003e \u003cp\u003e6.10 Slaughter with Stunning 78\u003c\/p\u003e \u003cp\u003e6.11 Post-Cut Stun 80\u003c\/p\u003e \u003cp\u003e6.12 Recommendations 80\u003c\/p\u003e \u003cp\u003eReferences 80\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Recent Slaughter Methods and their Impact on Authenticity and Hygiene Standards \u003c\/b\u003e\u003cb\u003e81\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eIbrahim H.A. Abd El-Rahim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 81\u003c\/p\u003e \u003cp\u003e7.2 Definition of Humane Slaughter 82\u003c\/p\u003e \u003cp\u003e7.3 Halal Slaughter and Animal Welfare 82\u003c\/p\u003e \u003cp\u003e7.4 Definition of Pre-slaughter Stunning 83\u003c\/p\u003e \u003cp\u003e7.5 Aims of the Stunning 83\u003c\/p\u003e \u003cp\u003e7.6 Types of Stunning 84\u003c\/p\u003e \u003cp\u003e7.7 Stunning and Animal Welfare 84\u003c\/p\u003e \u003cp\u003e7.8 General Impact of Stunning on Authenticity and Hygiene Standards 85\u003c\/p\u003e \u003cp\u003e7.9 Inadequate Bleeding 85\u003c\/p\u003e \u003cp\u003e7.10 Spoilage of the Meat 85\u003c\/p\u003e \u003cp\u003e7.11 Low-quality Meat 86\u003c\/p\u003e \u003cp\u003e7.12 Adverse Effects on Public Health 86\u003c\/p\u003e \u003cp\u003e7.13 Specific Impact of Various Stunning Methods on Authenticity and Hygiene Standards 87\u003c\/p\u003e \u003cp\u003e7.14 Simple Comparison Between Halal Slaughter and Slaughter involving Stunning 89\u003c\/p\u003e \u003cp\u003e7.15 Conclusion 89\u003c\/p\u003e \u003cp\u003eReferences 89\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 The Religious Slaughter of Animals \u003c\/b\u003e\u003cb\u003e93\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJoe M. Regenstein\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 93\u003c\/p\u003e \u003cp\u003e8.2 Allowed Animals 95\u003c\/p\u003e \u003cp\u003e8.3 Prohibition of Blood 96\u003c\/p\u003e \u003cp\u003e8.4 The Prohibition of Alcohol 112\u003c\/p\u003e \u003cp\u003e8.5 Equipment Preparation 113\u003c\/p\u003e \u003cp\u003e8.6 Meat of Animals Killed by the Ahl-al-Kitab 113\u003c\/p\u003e \u003cp\u003e8.7 Gelatin 114\u003c\/p\u003e \u003cp\u003eReferences 116\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Halal Ingredients and Food Production \u003c\/b\u003e\u003cb\u003e121\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Factory Farming and Halal Ethics \u003c\/b\u003e\u003cb\u003e123\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFaqir Muhammad Anjum, Muhammad Sajid Arshad and Shahzad Hussain\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 123\u003c\/p\u003e \u003cp\u003e9.2 Good Animal Husbandry Practices and Animal Welfare 124\u003c\/p\u003e \u003cp\u003e9.3 Good Governance in Halal Slaughtering 124\u003c\/p\u003e \u003cp\u003e9.4 Good Governance for Slaughtering of Livestock for \u003ci\u003eQurban \u003c\/i\u003e125\u003c\/p\u003e \u003cp\u003e9.5 Animal Housing and Management 125\u003c\/p\u003e \u003cp\u003e9.6 Veterinary Care 125\u003c\/p\u003e \u003cp\u003e9.7 Cruelty to Animals Under Malaysian Law 126\u003c\/p\u003e \u003cp\u003e9.8 Islamic Law in Modern Animal Slaughtering Practices 126\u003c\/p\u003e \u003cp\u003e9.9 Modern Methods of Animal Slaughtering 127\u003c\/p\u003e \u003cp\u003e9.10 The Halal Meat Chain 128\u003c\/p\u003e \u003cp\u003e9.11 Halal Breeding: HCP1 129\u003c\/p\u003e \u003cp\u003e9.12 Animal Welfare: HCP2 130\u003c\/p\u003e \u003cp\u003e9.13 Stunning: HCP3 130\u003c\/p\u003e \u003cp\u003e9.14 Knife: HCP4 131\u003c\/p\u003e \u003cp\u003e9.15 Slaughterer: HCP5 131\u003c\/p\u003e \u003cp\u003e9.16 Slaughter Method: HCP6 131\u003c\/p\u003e \u003cp\u003e9.17 Invocation: HCP7 132\u003c\/p\u003e \u003cp\u003e9.18 Packaging and Labelling: HCP8 132\u003c\/p\u003e \u003cp\u003e9.19 Retailing:  HCP9 132\u003c\/p\u003e \u003cp\u003e9.20 A Simplified EU Legislative Outline for Animal Welfare 133\u003c\/p\u003e \u003cp\u003e9.21 An Overview of Animal Welfare in the World 135\u003c\/p\u003e \u003cp\u003e9.22 Farm Animals Welfare 137\u003c\/p\u003e \u003cp\u003e9.23 Voluntary Guideline of Farm Animal Welfare 138\u003c\/p\u003e \u003cp\u003e9.24 Factory Farming 139\u003c\/p\u003e \u003cp\u003e9.24.1 Fish Farming 139\u003c\/p\u003e \u003cp\u003e9.24.2 Veal Farming 140\u003c\/p\u003e \u003cp\u003e9.24.3 Cattle Farming 140\u003c\/p\u003e \u003cp\u003e9.24.4 Turkey Farming 140\u003c\/p\u003e \u003cp\u003e9.24.5 Dairy Farming 140\u003c\/p\u003e \u003cp\u003e9.25 Impacts on Economy 141\u003c\/p\u003e \u003cp\u003e9.26 Impact on Environment 141\u003c\/p\u003e \u003cp\u003e9.27 Antibiotics 141\u003c\/p\u003e \u003cp\u003e9.28 Water 142\u003c\/p\u003e \u003cp\u003e9.29 Climate Change 142\u003c\/p\u003e \u003cp\u003e9.30 Impact of Confinement on Animal Welfare 142\u003c\/p\u003e \u003cp\u003eReferences 143\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Halal Ingredients in Food Processing and Food Additives \u003c\/b\u003e\u003cb\u003e149\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYunes Ramadan Al-Teinaz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 149\u003c\/p\u003e \u003cp\u003e10.2 Why Use Additives? 150\u003c\/p\u003e \u003cp\u003e10.2.1 Aims of Food Processing 150\u003c\/p\u003e \u003cp\u003e10.2.2 Food Ingredients Sources 151\u003c\/p\u003e \u003cp\u003e10.2.3 Groups of Food Ingredients 151\u003c\/p\u003e \u003cp\u003e10.2.4 Sources of Halal Ingredients 151\u003c\/p\u003e \u003cp\u003e10.2.5 Haram Ingredients 151\u003c\/p\u003e \u003cp\u003e10.2.6 Questionable\/Mashbooh Ingredients 152\u003c\/p\u003e \u003cp\u003e10.3 GMOs and Biotechnology 152\u003c\/p\u003e \u003cp\u003e10.4 E Codes 153\u003c\/p\u003e \u003cp\u003e10.4.1 E Code Groups 153\u003c\/p\u003e \u003cp\u003e10.5 Requirements for Halal Food Processing 153\u003c\/p\u003e \u003cp\u003e10.6 Hygiene and Cross-contamination 154\u003c\/p\u003e \u003cp\u003e10.7 Halal Markets 155\u003c\/p\u003e \u003cp\u003e10.8 Some Food Ingredients 155\u003c\/p\u003e \u003cp\u003e10.9 Food Processing Aids 156\u003c\/p\u003e \u003cp\u003e10.9.1 Food Colours 156\u003c\/p\u003e \u003cp\u003e10.9.2 Preservatives 156\u003c\/p\u003e \u003cp\u003e10.9.3 Antioxidants 156\u003c\/p\u003e \u003cp\u003e10.9.4 Sweeteners 157\u003c\/p\u003e \u003cp\u003e10.9.5 Emulsifiers, Stabilizers, Thickeners, and Gelling Agents 157\u003c\/p\u003e \u003cp\u003e10.9.6 Flavour Enhancers and Flavourings 157\u003c\/p\u003e \u003cp\u003e10.10 Food Conservation and Additives 158\u003c\/p\u003e \u003cp\u003e10.10.1 Food Conservation 158\u003c\/p\u003e \u003cp\u003e10.10.2 E Numbers and Additives of Animal Origin 158\u003c\/p\u003e \u003cp\u003e10.10.3 Forbidden Additives 158\u003c\/p\u003e \u003cp\u003e10.10.4 Fat Additives 161\u003c\/p\u003e \u003cp\u003e10.10.5 Alcohol and Ethanol 161\u003c\/p\u003e \u003cp\u003e10.10.6 Ice Cream 162\u003c\/p\u003e \u003cp\u003e10.10.7 Drinks 162\u003c\/p\u003e \u003cp\u003e10.10.8 Chewing Gum 162\u003c\/p\u003e \u003cp\u003e10.10.9 Fruits and Vegetables 163\u003c\/p\u003e \u003cp\u003e10.10.10 Cube Sugar 163\u003c\/p\u003e \u003cp\u003e10.10.11 Medication 163\u003c\/p\u003e \u003cp\u003e10.10.12 Antibiotics in Animal Feeds 163\u003c\/p\u003e \u003cp\u003e10.10.13 Toothpaste 164\u003c\/p\u003e \u003cp\u003e10.10.14 Soap, Shampoo, and Cosmetics 164\u003c\/p\u003e \u003cp\u003e10.11 Conclusions 165\u003c\/p\u003e \u003cp\u003eReferences 166\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Halal and Genetically Modified Ingredients \u003c\/b\u003e\u003cb\u003e169\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMajed Alhariri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 What is a Genetically Modified Organism? 169\u003c\/p\u003e \u003cp\u003e11.2 How Does Genetic Modification Work? 169\u003c\/p\u003e \u003cp\u003e11.3 Currently Commercialized GM Crops 170\u003c\/p\u003e \u003cp\u003e11.4 GM Crop Benefits 171\u003c\/p\u003e \u003cp\u003e11.5 Concerns about Food Safety and Human Health 172\u003c\/p\u003e \u003cp\u003e11.6 GMOs from the Halal and Tayyib Point of View 178\u003c\/p\u003e \u003cp\u003e11.6.1 Interfering with Divine Work 178\u003c\/p\u003e \u003cp\u003e11.6.2 Causing Harm and Corruption 179\u003c\/p\u003e \u003cp\u003e11.6.3 Using Genes from Haram Sources 180\u003c\/p\u003e \u003cp\u003e11.7 Conclusion 180\u003c\/p\u003e \u003cp\u003eReferences 181\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Halal Personal Hygiene and Cosmetics \u003c\/b\u003e\u003cb\u003e183\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMah Hussain-Gambles\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 183\u003c\/p\u003e \u003cp\u003e12.2 Personal Care Ingredients 186\u003c\/p\u003e \u003cp\u003e12.3 Alcohol-free 191\u003c\/p\u003e \u003cp\u003e12.4 Halal Certification of Personal Care Products 193\u003c\/p\u003e \u003cp\u003e12.5 Certification Processing 193\u003c\/p\u003e \u003cp\u003e12.6 Inspection 194\u003c\/p\u003e \u003cp\u003e12.7 Staff Training 194\u003c\/p\u003e \u003cp\u003e12.8 Segregation 194\u003c\/p\u003e \u003cp\u003e12.9 Storage and Warehousing 194\u003c\/p\u003e \u003cp\u003e12.10 Transporting 195\u003c\/p\u003e \u003cp\u003e12.11 Conclusion 196\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Halal Standards, Procedures, and Certification \u003c\/b\u003e\u003cb\u003e197\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Halal and HACCP: Guidelines for the Halal Food Industry \u003c\/b\u003e\u003cb\u003e199\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eHani Mansour M. Al-Mazeedi, Yunes Ramadan Al-Teinaz and John Pointing\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 199\u003c\/p\u003e \u003cp\u003e13.2 Why HACCP? 200\u003c\/p\u003e \u003cp\u003e13.3 Halal and HACCP 201\u003c\/p\u003e \u003cp\u003e13.4 Application of HACCP to the Halal Food Industry 202\u003c\/p\u003e \u003cp\u003e13.5 Critical Control Points 203\u003c\/p\u003e \u003cp\u003e13.6 Conclusion 203\u003c\/p\u003e \u003cp\u003eReferences 204\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Halal International Standards and Certification \u003c\/b\u003e\u003cb\u003e205\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMariam Abdul Latif\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 205\u003c\/p\u003e \u003cp\u003e14.2 Harmonization of Halal Standards 205\u003c\/p\u003e \u003cp\u003e14.3 Halal Standards 206\u003c\/p\u003e \u003cp\u003e14.4 Halal International Standards 207\u003c\/p\u003e \u003cp\u003e14.5 Codex General Guideline for Use of the Term Halal 208\u003c\/p\u003e \u003cp\u003e14.6 OIC\/SMIIC 1:2011 General Guidelines on Halal Food 212\u003c\/p\u003e \u003cp\u003e14.7 Halal Certification 220\u003c\/p\u003e \u003cp\u003e14.8 Halal Accreditation Standard 220\u003c\/p\u003e \u003cp\u003e14.9 International Halal Certification Model 220\u003c\/p\u003e \u003cp\u003e14.10 Conformity Assessment 222\u003c\/p\u003e \u003cp\u003e14.11 The Lack of Credibility of Halal Certification Bodies 223\u003c\/p\u003e \u003cp\u003e14.12 Capability Building: Consultants and Training Providers 224\u003c\/p\u003e \u003cp\u003e14.13 The Way Forward 224\u003c\/p\u003e \u003cp\u003e14.14 Conclusion 225\u003c\/p\u003e \u003cp\u003eReferences 225\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Halal Certification and International Halal Standards \u003c\/b\u003e\u003cb\u003e227\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYunes Ramadan Al-Teinaz and Hani Mansour M. Al-Mazeedi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 227\u003c\/p\u003e \u003cp\u003e15.2 The Halal Certificate 229\u003c\/p\u003e \u003cp\u003e15.3 What is Halal Meat? 229\u003c\/p\u003e \u003cp\u003e15.4 History of Religious Slaughter in the UK 230\u003c\/p\u003e \u003cp\u003e15.5 Halal Certification in the UK 231\u003c\/p\u003e \u003cp\u003e15.5.1 Reliance on Local Suppliers and Religious Leaders 233\u003c\/p\u003e \u003cp\u003e15.5.2 Legislation 236\u003c\/p\u003e \u003cp\u003e15.6 Accreditation\/Regulation 236\u003c\/p\u003e \u003cp\u003e15.7 Halal Food Fraud 237\u003c\/p\u003e \u003cp\u003e15.7.1 Illegal Slaughter 237\u003c\/p\u003e \u003cp\u003e15.7.2 Mislabelling of Halal Meat 238\u003c\/p\u003e \u003cp\u003e15.8 Halal Certification 239\u003c\/p\u003e \u003cp\u003e15.8.1 The Aim of Certifying Products 239\u003c\/p\u003e \u003cp\u003e15.8.2 The Halal Certificate 239\u003c\/p\u003e \u003cp\u003e15.8.3 Halal Assurance System 240\u003c\/p\u003e \u003cp\u003e15.8.4 The Internal Halal Audit Team 240\u003c\/p\u003e \u003cp\u003e15.8.5 Benefits of Halal Certification 241\u003c\/p\u003e \u003cp\u003e15.9 International Standards 241\u003c\/p\u003e \u003cp\u003e15.9.1 Definition 241\u003c\/p\u003e \u003cp\u003e15.9.2 Positive Aspects of International Halal Standards 242\u003c\/p\u003e \u003cp\u003e15.9.3 Negative Aspects of International Halal Standards 243\u003c\/p\u003e \u003cp\u003e15.10 Common Mistakes Made by HCBs 243\u003c\/p\u003e \u003cp\u003e15.10.1 Lack of a Competent Halal Certification System 243\u003c\/p\u003e \u003cp\u003e15.10.2 Not Following Halal Procedures 244\u003c\/p\u003e \u003cp\u003e15.10.3 Lack of Transparency 244\u003c\/p\u003e \u003cp\u003e15.10.4 Lack of Islamic Behaviour 244\u003c\/p\u003e \u003cp\u003e15.10.5 Lack of Commitment from Management 245\u003c\/p\u003e \u003cp\u003e15.10.6 Lack of Halal Raw Materials Supply 246\u003c\/p\u003e \u003cp\u003e15.10.7 Lack of Halal Technical Training 246\u003c\/p\u003e \u003cp\u003e15.10.8 Not All Halal-certified Products\/Services or Meat Comply with Halal Requirements 246\u003c\/p\u003e \u003cp\u003e15.11 Conclusion 246\u003c\/p\u003e \u003cp\u003e15.12 Recommendations 247\u003c\/p\u003e \u003cp\u003eReferences 248\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V Food Law, Regulations, and Food Fraud \u003c\/b\u003e\u003cb\u003e253\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Legal Aspects of Halal Slaughter and Certification in the European Union and its Member States \u003c\/b\u003e\u003cb\u003e255\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRossella Bottoni\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 255\u003c\/p\u003e \u003cp\u003e16.2 Legal Aspects of Halal Slaughter in the EU and its Member States 256\u003c\/p\u003e \u003cp\u003e16.2.1 The EU 256\u003c\/p\u003e \u003cp\u003e16.2.2 The EU Member States 260\u003c\/p\u003e \u003cp\u003e16.3 Legal Aspects of Halal Certification in the EU and its Member States 263\u003c\/p\u003e \u003cp\u003eReferences 268\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 The Legal Framework of General Food Law and the Stunning of Animals Prior to Slaughter \u003c\/b\u003e\u003cb\u003e271\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJohn Pointing\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Background to the General Food Law 271\u003c\/p\u003e \u003cp\u003e17.1.1 The Precautionary Principle and Risk 272\u003c\/p\u003e \u003cp\u003e17.2 Consumer Protection 272\u003c\/p\u003e \u003cp\u003e17.3 Article 14: Food Safety Requirements 272\u003c\/p\u003e \u003cp\u003e17.3.1 Definition of ‘Food’ 273\u003c\/p\u003e \u003cp\u003e17.4 ‘Placing on the Market’ 273\u003c\/p\u003e \u003cp\u003e17.4.1 Food That is Unsafe 273\u003c\/p\u003e \u003cp\u003e17.4.2 Food That is Injurious to Health 274\u003c\/p\u003e \u003cp\u003e17.4.3 Food That is Unfit for Human Consumption 274\u003c\/p\u003e \u003cp\u003e17.4.4 Batch, Lot or Consignment 274\u003c\/p\u003e \u003cp\u003e17.5 Food Safety Offences 275\u003c\/p\u003e \u003cp\u003e17.5.1 Food Adulteration: Section 7 Food Safety Act 1990 275\u003c\/p\u003e \u003cp\u003e17.5.2 Selling Food Not Complying with the Food Safety Requirements: Section 8 Food Safety Act 276\u003c\/p\u003e \u003cp\u003e17.6 Breaches of Food Safety and Hygiene Regulations 276\u003c\/p\u003e \u003cp\u003e17.7 Consumer Protection Offences 277\u003c\/p\u003e \u003cp\u003e17.7.1 Article 16: Labelling, Presentation, and Advertising 277\u003c\/p\u003e \u003cp\u003e17.7.2 Section 15: Falsely Describing or Presenting Food 277\u003c\/p\u003e \u003cp\u003e17.7.3 Section 14: Selling Food Not of the Nature or Substance or Quality Demanded 277\u003c\/p\u003e \u003cp\u003e17.7.4 Nature, Substance, or Quality of the Food 277\u003c\/p\u003e \u003cp\u003e17.8 Offences by Suppliers 278\u003c\/p\u003e \u003cp\u003e17.9 Penalties 279\u003c\/p\u003e \u003cp\u003e17.10 Halal Slaughter and Food Law 279\u003c\/p\u003e \u003cp\u003eReferences 281\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Detecting Adulteration in Halal Foods \u003c\/b\u003e\u003cb\u003e283\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eM. Diaa El-Din H. Farag\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 283\u003c\/p\u003e \u003cp\u003e18.2 Deoxyribonucleic Acid Techniques 285\u003c\/p\u003e \u003cp\u003e18.3 DNA Extraction and Sampling Effects 286\u003c\/p\u003e \u003cp\u003e18.4 PCR-based Techniques 287\u003c\/p\u003e \u003cp\u003e18.4.1 Polymerase Chain Reaction 287\u003c\/p\u003e \u003cp\u003e18.4.2 PCR Product Detection 290\u003c\/p\u003e \u003cp\u003e18.4.3 PCR Using Species‐Specific Primers 290\u003c\/p\u003e \u003cp\u003e18.4.4 Species‐Specific Multiplex Polymerase Chain Reaction 292\u003c\/p\u003e \u003cp\u003e18.4.5 PCR‐RFLP 293\u003c\/p\u003e \u003cp\u003e18.4.6 PCR‐RAPD 297\u003c\/p\u003e \u003cp\u003e18.4.7 Real‐time PCR 298\u003c\/p\u003e \u003cp\u003e18.4.8 Species‐Specific Real‐time PCR (TaqMan) 300\u003c\/p\u003e \u003cp\u003e18.4.9 Immunological Techniques (ELISA) 302\u003c\/p\u003e \u003cp\u003e18.5 Advantage and Disadvantage of Immunochemical Techniques 305\u003c\/p\u003e \u003cp\u003e18.6 Electronic Nose 306\u003c\/p\u003e \u003cp\u003eReferences 308\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Food Fraud \u003c\/b\u003e\u003cb\u003e321\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJohn Pointing, Yunes Ramadan Al-Teinaz, John Lever, Mary Critchley and Stuart Spear\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 321\u003c\/p\u003e \u003cp\u003e19.2 Food Ingredients and False Labelling 322\u003c\/p\u003e \u003cp\u003e19.3 Types of Meat Fraud 323\u003c\/p\u003e \u003cp\u003e19.4 Fraud Involving Chicken 325\u003c\/p\u003e \u003cp\u003e19.5 Problems of Halal Regulation 326\u003c\/p\u003e \u003cp\u003e19.6 Conclusion 327\u003c\/p\u003e \u003cp\u003eReferences 328\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VI Halal vs Kosher \u003c\/b\u003e\u003cb\u003e331\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 The Halal and Kosher Food Experience in the UK \u003c\/b\u003e\u003cb\u003e333\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYunes Ramadan Al-Teinaz, Joe M. Regenstein, John Lever, A. Majid Katme and Sol Unsdorfer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 333\u003c\/p\u003e \u003cp\u003e20.2 Halal and Shechita: The Muslim and Jewish Religious Humane Methods 334\u003c\/p\u003e \u003cp\u003e20.3 Legislation 334\u003c\/p\u003e \u003cp\u003e20.4 Conclusion 340\u003c\/p\u003e \u003cp\u003eReferences 341\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Establishing a Dialogue Between Science, Society and Religion About Religious Slaughter: The Experience of the European Funded Project Dialrel \u003c\/b\u003e\u003cb\u003e343\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMara Miele, John Lever and Adrian Evans\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 The Work With the Advisory Board 343\u003c\/p\u003e \u003cp\u003e21.2 The Activities of the Certifying Bodies 344\u003c\/p\u003e \u003cp\u003e21.3 Muslim and Jewish Consumers’ Attitudes to Halal and Kosher Foods and Religious Slaughter 346\u003c\/p\u003e \u003cp\u003e21.4 Conclusions 348\u003c\/p\u003e \u003cp\u003eReferences 349\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VII Halal in Different Countries \u003c\/b\u003e\u003cb\u003e353\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Halal Food Production in the Arab World \u003c\/b\u003e\u003cb\u003e355\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMajed Alhariri and Hani Mansour M. Al-Mazeedi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 355\u003c\/p\u003e \u003cp\u003e22.2 The Reality of Halal Food Production in the Arab World 357\u003c\/p\u003e \u003cp\u003e22.3 The Potential Value of the Halal Market in the Arab World 359\u003c\/p\u003e \u003cp\u003e22.4 Halal Organization and Halal Certification Bodies in Arab Countries 362\u003c\/p\u003e \u003cp\u003e22.5 The Obstacles and Challenges Facing Halal Production in the Arab World 363\u003c\/p\u003e \u003cp\u003eReferences 366\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Halal Food in Egypt \u003c\/b\u003e\u003cb\u003e369\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eM. Diaa El-Din H. Farag\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 369\u003c\/p\u003e \u003cp\u003e23.2 Global Halal Market 370\u003c\/p\u003e \u003cp\u003e23.3 Halal Definitions and Requirements for Food Products and Ingredients 372\u003c\/p\u003e \u003cp\u003e23.3.1 Questionable Products 374\u003c\/p\u003e \u003cp\u003e23.4 Relationship between Halal, Hygiene, Safety Food, and Phytosanitary Measures in Egypt 374\u003c\/p\u003e \u003cp\u003e23.5 Standards, Testing, Labelling, and Certification 375\u003c\/p\u003e \u003cp\u003e23.6 The Demand for Halal Product Certification 376\u003c\/p\u003e \u003cp\u003e23.7 Conditions, Regulations, and Certification of Halal Food Imported to Egypt 384\u003c\/p\u003e \u003cp\u003e23.8 Control of Halal Slaughtering of Animals for Human Consumption 385\u003c\/p\u003e \u003cp\u003e23.9 Compliance with Animal Welfare in Halal Slaughter 386\u003c\/p\u003e \u003cp\u003e23.10 Halal Certification 386\u003c\/p\u003e \u003cp\u003e23.11 Halal Slaughter Facilities and Products Registration 387\u003c\/p\u003e \u003cp\u003e23.12 Egypt Opportunities 389\u003c\/p\u003e \u003cp\u003e23.13 Halal Food Testing 389\u003c\/p\u003e \u003cp\u003e23.14 The Egyptian Governmental Agencies in Charge of Halal Food 391\u003c\/p\u003e \u003cp\u003eReferences 391\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Halal Food in the USA \u003c\/b\u003e\u003cb\u003e393\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJoe M. Regenstein and Umar Moghul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Halal in the USA 393\u003c\/p\u003e \u003cp\u003e24.2 Religion, Food, and Government 394\u003c\/p\u003e \u003cp\u003e24.3 Consumer Protection 395\u003c\/p\u003e \u003cp\u003e24.4 Certification: Agencies and Standards 396\u003c\/p\u003e \u003cp\u003e24.5 Markings 398\u003c\/p\u003e \u003cp\u003e24.5.1 Inspections 399\u003c\/p\u003e \u003cp\u003e24.6 Plants: Halal and Non-halal 400\u003c\/p\u003e \u003cp\u003e24.7 Packaging 401\u003c\/p\u003e \u003cp\u003e24.8 Ingredients: Alcohol 402\u003c\/p\u003e \u003cp\u003e24.9 The Issue of Multiple Agencies 403\u003c\/p\u003e \u003cp\u003e24.10 Selecting an Agency 403\u003c\/p\u003e \u003cp\u003e24.11 The Religious Slaughter of Animals 404\u003c\/p\u003e \u003cp\u003e24.12 Religious Slaughter (Kosher and Halal) 407\u003c\/p\u003e \u003cp\u003e24.13 The Commercial Side of Halal Foods 410\u003c\/p\u003e \u003cp\u003eReferences 411\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Halal Food in Italy \u003c\/b\u003e\u003cb\u003e413\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBeniamino Cenci Goga\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Conventional and Religious Slaughter: Animal Protection 413\u003c\/p\u003e \u003cp\u003e25.2 Restraining Animals 416\u003c\/p\u003e \u003cp\u003e25.2.1 Restraint in Conventional Slaughter 416\u003c\/p\u003e \u003cp\u003e25.2.2 Restraint in Religious Slaughter 417\u003c\/p\u003e \u003cp\u003e25.2.3 Correct Procedure 418\u003c\/p\u003e \u003cp\u003e25.3 Animal Welfare for Farm Animals 418\u003c\/p\u003e \u003cp\u003e25.4 Do Animal Have Rights? 420\u003c\/p\u003e \u003cp\u003e25.5 Religious Slaughter in Italy 421\u003c\/p\u003e \u003cp\u003e25.5.1 Data from the European Project Dialrel (www.dialrel.eu) 422\u003c\/p\u003e \u003cp\u003e25.6 Ritual Slaughter in Italy: Critical Aspects and Proposals 428\u003c\/p\u003e \u003cp\u003e25.6.1 Demonstrative Stage on Site for Stunning 429\u003c\/p\u003e \u003cp\u003e25.6.1.1 Electro-narcosis Prior to Slaughter 430\u003c\/p\u003e \u003cp\u003e25.6.1.2 Stunning by Captive Bolt Immediately after Incision of the Neck Vessels 430\u003c\/p\u003e \u003cp\u003e25.6.1.3 Local Initiatives Regarding Ritual Slaughter and Results 431\u003c\/p\u003e \u003cp\u003e25.7 Halal Certification in Italy 432\u003c\/p\u003e \u003cp\u003e25.7.1 Halal Italia 43 4\u003c\/p\u003e \u003cp\u003e25.7.2 COREIS 434\u003c\/p\u003e \u003cp\u003eReferences 435\u003c\/p\u003e \u003cp\u003eIndex 439\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eYUNES RAMADAN AL-TEINAZ\u003c\/b\u003e, manages his own environmental health consultancy practice in London, UK. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eSTUART SPEAR,\u003c\/b\u003e is a freelance journalist specializing in environmental health, health and safety, public health, food safety, and housing. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eIBRAHIM H. A. ABD EL-RAHIM\u003c\/b\u003e, is an academic professor in the field of veterinary medicine specializing in infectious diseases of domestic animals.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eA unique handbook providing a set of good practice standards for both producers and consumers of Halal food\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThis accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It explains what Halal is, where it came from, how it is practiced, and by whom. In addition to putting Halal in a religious and cultural context, the book provides practical standards for those working in the Halal trade. It explains why there are so many different interpretations of Halal and why this needs to be resolved if international trade is to be developed. \u003c\/p\u003e\u003cp\u003eEach chapter in The Halal Food Handbook is written by leading experts in their particular field of study. The first one discusses how regulatory bodies have failed to stem the miss selling and adulteration of Halal foods. The next chapters cover the slaughter process and issues around good practice. The book then looks at regulators—covering Sharia law, UK national laws, and the EU—and outlines the legal framework for enforcing the law. It also compares and contrasts different types of religious slaughter for faith foods; examines attempts to set an international standard for trade; and discusses pork adulteration in Halal foods. The final chapter covers other aspects of Halal, including cosmetics, tourism, lifestyle, and banking, and finishes with a look at what the future holds for Halal. \u003c\/p\u003e\u003cul\u003e \u003cli\u003eWritten and edited by leading international experts in Halal who are supported by the London Central Mosque Trust and the Islamic Cultural Centre\u003c\/li\u003e \u003cli\u003ePresents a set of good practice standards for both producers and consumers of Halal food\u003c\/li\u003e \u003cli\u003eCovers the complexity of the political, legal, and practical dimensions of Halal food production\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThe Halal Food Handbook will appeal to a wide audience, including abattoirs, manufacturers, retailers, regulators, academics, public bodies catering for Muslims, and the broader Muslim community.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990245425381,"sku":"NP9781118823125","price":137.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118823125.jpg?v=1761787045","url":"https:\/\/k12savings.com\/es\/products\/the-halal-food-handbook-isbn-9781118823125","provider":"K12savings","version":"1.0","type":"link"}