Halal food production

1 Introduction References 2 Halal Food Laws and Regulations Principles Regarding Permissibility of Foods Halal and Haram Basis for the Prohibitions How Does One Translate Major Prohibitions into Practice in Today’s Industrial Environment? References 3 General Guidelines for Halal Food Production Meat and Poultry Fish and Seafood Milk and Eggs Plant and Vegetable Materials Food Ingredients Sanitation Specific Halal Guidelines State Halal Laws References 4 International and Domestic Trade in Halal Products Halal Markets and Demographics U.S. Halal Market Global Halal Market References 5 Import Requirements for Different Countries Introduction Malaysia Singapore Indonesia © 2004 by CRC Press LLC Middle East Countries South Asia Other Countries Review of the Halal Food Industry Reference 6 Halal Production Requirements for Meat and Poultry Methods of Slaughtering for Meat and Poultry Halal Control Points for Slaughterhouses Halal Requirements for Boning Rooms Halal Requirements for Cold Stores Further Processed Meat Items Industrial Halal Slaughter (Dhabh) Procedure Industrial Halal Procedure for Mechanical Slaughter of Poultry References 7 Halal Production Requirements for Dairy Products Milk in the Quran Milk: Whole, Low-Fat, Skim, and Flavored Cream, Half and Half, and Butter Dry Milk Powder and Nonfat Dry Milk Powder Cheeses Whey, Whey Protein Concentrate, Whey Protein Isolate, and Lactose Cultured Milk, Sour Cream, and Yogurt Ice Creams and Frozen Desserts Flavors and Enzyme-Modified Products Halal Control Points in Cheese Making References 8 Halal Production Requirements for Fish and Seafood Requirements for Slaughtering or Killing Fish and Seafood General Guidelines for Processing Fish and Seafood Further Processed Products Food Ingredients and Flavors Imitation Seafood Products References 9 Halal Production Requirements for Cereal and Confectionary Product Types Halal Control Points (HCPs) in Breadmaking References 10 Halal Production Requirements for Nutritional Food Supplements Ingredients to Watch Types of Products References © 2004 by CRC Press LLC 11 Gelatin in Halal Food Production Status of Gelatin in Islam Sources of Gelatin Production of Halal Gelatin Vegetable Substitutes for Gelatin Uses of Halal Gelatin Control Points in Halal Gelatin Production References 12 Enzymes in Halal Food Production Uses of Enzymes in Food Classification of Enzymes Bioengineered Enzymes Halal Control Points in Enzyme Production Halal Control Points for a Conventional Process for Extracting Enzymes from Animal Organs Halal Control Points for Enzyme Production in a Conventional Fermentation Process To Label or Not to Label Enzymes References 13 Alcohol in Halal Food Production Major Categories of Alcoholic Beverages Why Alcohol Is Prohibited for Muslims References 14 Food Ingredients in Halal Food Production Bacon Bits Amino Acids Civet Oil Liquor Liquor and Wine Extracts Fusel Oil Derivatives Encapsulation Materials Production of Vinegar from Alcohol Minor Ingredients Manufacturing of Food Products Spices and Seasoning Blends Condiments, Dressings, and Sauces Batters, Breadings, and Breadcrumbs Flavorings Cheese Flavors Meat Flavors Smoke Flavors and Grill Flavors Colorants Curing Agents Coatings Dairy Ingredients References © 2004 by CRC Press LLC 15 Labeling, Packaging, and Coatings for Halal Food Labeling Products for the Muslim Market Labels and Printing on Food Packaging the Food in a Halal Environment Packaging Materials and Containers Edible Coating and Edible Films References 16 Biotechnology and GMO Ingredients in Halal Food References 17 Animal Feed and Halal Food References 18 Comparison of Kosher, Halal, and Vegetarian Meat of Animals Killed by the Ahlul Kitab Kosher Laws Halal Laws Kosher Dietary Laws Halal Dietary Laws Kosher and Halal Vegetarianism Comparison of Kosher, Halal, and Vegetarian References 19 How to Get Halal Certified What Is a Halal Certificate? Types of Halal Certificates Duration of the Certificate Who Is Authorized to Issue Halal Certificates? Which Products Can Be Certified? Halal Certification Process Steps Involved in Halal Certification Use of Halal Markings References Appendix A Codex Alimentarius Appendix B [Halal Industrial Production Standards] Appendix C Malaysian General Guidelines on the Slaughtering of Animals and the Preparation and Handling of Halal Food Appendix D Singapore’s Halal Regulations and Import Requirements Appendix E New Jersey Halal Food Laws © 2004 by CRC Press LLC Appendix F Illinois Halal Food Laws Appendix G Minnesota Halal Food Laws Appendix H California Halal Food Laws Appendix I Michigan Halal Food Laws Appendix J Export Requirements for Various Countries Appendix K Recommended Ritual Slaughter Guidelines Appendix L Key Terminology from Other Languages Appendix M E-Numbered Ingredients Appendix N Halal Status for Ingredients