Halal Food Production by Mian N. Riaz and Muhammad M. Chaudry

[horto.vet]

View attachment 277
CRC Press | ISBN: 1587160293 | 2003-10-28 | PDF | 400 pages 5.53MB

Halal Food Production features:
Compares Halal, Kosher, and Vegetarian requirements
Provides industry standards and guidelines for the production of halal food products
Offers a detailed assessment of production requirements, certification requirements, and packaging and labeling
This is the first reference on Halal food production and its requirements, written for the food manufacturer and food product developer.

Halal Food Production describes:
the domestic and international Halal food market
Halal food laws and regulationsguidelines for the production of Halal food and industry standards for Halal production, including military rations and food for refugees and other distressed populations

There is a step-by-step guide to procedures for obtaining Halal certificates for products, designed for food companies. The international trade in Halal products is discussed, including the role of the World Trade Organization, the implications of the newly-reformulated Codex guidelines for labeling, and the import and Halal certification requirements of various Muslim and non-Muslim countries.
Individual chapters detail the production requirements for:
dairy
meat and poultry
fish and seafood
cereal-based products
candy and confectionery

and the halal requirements for:
food ingredients
flavors and colors
spices, seasonings, and condiments

Also included are chapters on:
ethanol as a food ingredient
packaging of halal products
labeling information
sanitation and cross contamination
biotechnology and GMO's
and an easy-to-follow comparison of Halal, Kosher, vegetarian and other belief-based requirements

Contents:
1. Halal Food Laws and Regulations
2. General Guidelines for Halal Food Production
3. International and Domestic Trade in Halal Products
4. Import Requirements for Different Countries
5. Halal Production Requirements for Meat and Poultry
6. Halal Production Requirements for Dairy Products
7. Halal Production Requirements for Fish and Seafood
8. Halal Production Requirements for Cereal and Confectionary
9. Halal Production Requirements for Nutritional Food Supplements
10. Gelatin in Halal Food Production
11. Enzymes in Halal Food Production
12. Alcohol in Halal Food Production
13. Food Ingredients in Halal Food Production
14. Labeling, Packaging and Coatings for Halal Food
15. Biotechnology and GMO Ingredients in Halal Food
16. Animal Feed and Halal Food
17. Comparison Between Kosher, Halal and Vegetarian
18. How to Get Halal Certified

Appendices
Codex Alimentarius
Halal Industrial Production Standards
Malaysian General Guidelines
Singapore's Halal Regulations and Import Requirements
New Jersey Halal Law
Illinois Halal Food Law
Minnesota Halal Food Law
California Halal Food Law
Michigan Halal Food Law
Export Requirements for Various Countries
Ritual Slaughter Guidelines
Key Terminology from Other Languages
E-numbered Ingredients
Halal Status of Ingredients

Index

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