Halal Food Production

Table of contents

• Title Page iii
• Preface vii
• Acknowledgment ix
• Authors xi
• Contents xiii
• 1 - Introduction 1
• 2 - Halal Food Laws and Regulations 5
• 3 - General Guidelines for Halal Food Production 17
• 4 - International and Domestic Trade in Halal Products 29
• 5 - Import Requirements for Different Countries 51
• 6 - Halal Production Requirements for Meat and Poultry 57
• 7 - Halal Production Requirements for Dairy Products 71
• 8 - Halal Production Requirements for Fish and Seafood 79
• 9 - Halal Production Requirements for Cereal and Confectionary 85
• 10 - Halal Production Requirements for Nutritional Food Supplements 91
• 11 - Gelatin in Halal Food Production 95
• 12 - Enzymes in Halal Food Production 105
• 13 - Alcohol in Halal Food Production 115
• 14 - Food Ingredients in Halal Food Production 121
• 15 - Labeling, Packaging, and Coatings for Halal Food 129
• 16 - Biotechnology and Gmo Ingredients in Halal Food 137
• 17 - Animal Feed and Halal Food 143
• 18 - Comparison of Kosher, Halal, and Vegetarian 147
• 19 - How to Get Halal Certified 169
• Appendix A 179
• Appendix B 183
• Appendix C 207
• Appendix D 217
• Appendix E 227
• Appendix F 235
• Appendix G 241
• Appendix H 245
• Appendix I 249
• Appendix J 253
• Appendix K 293
• Appendix L 311
• Appendix M 313
• Appendix N 329
• Index 369

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