Handbook of Halal Food Production

Content: Chapter 1 IntroductionMian N. Riaz and Munir M. ChaudryChapter 2 Halal Food Laws and RegulationsMian N. Riaz and Munir M. ChaudryChapter 3 General Guidelines for Halal Food ProductionMian N. Riaz and Munir M. ChaudryChapter 4 Muslim Demography and Global Halal Trade: A Statistical OverviewMohammed A. Khan, Mian N. Riaz, and Munir M. ChaudryChapter 5 Global Halal EconomyRafiuddin Shikoh, Mian N. Riaz, and Munir M. ChaudryChapter 6 Animal WelfareKristin Pufpaff, Mian N. Riaz, and Munir M. ChaudryChapter 7 The Religious Slaughter of Animals: A US Perspective onRegulations and Animal Welfare GuidelinesJoe Regenstine, Mian N. Riaz, and Munir M. ChaudryChapter 8 Halal Production Requirements for Meat and PoultryKristin Pufpaff, Mian N. Riaz, and Munir M. ChaudryChapter 9 Halal Processed Meat RequirementsMustafa Farouk, Mian N. Riaz, and Munir M. ChaudryChapter 10 Halal Production Requirements: For Fish and SeafoodMian N. Riaz, Rafiuddin Shaik, and Munir M. ChaudryChapter 11 Halal Production Requirements for Dairy ProductsMian N. Riaz and Munir M. ChaudryChapter 12 Halal Production Requirements forCereals and ConfectionariesMian N. Riaz and Munir M. ChaudryChapter 13 Enzymes in Halal Food ProductionMian N. Riaz and Munir M. ChaudryChapter 14 Gelatin in Halal Food ProductionMian N. Riaz and Munir M. ChaudryChapter 15 Flavors, Flavorings, and Essences in Halal FoodEric Butrym, Laura LaCourse, Mian N. Riaz, andMunir M. ChaudryChapter 16 Alcohol in Halal Food ProductionRoger Ottman, Mian N. Riaz, and Munir M. ChaudryChapter 17 Food Additives and Processing AidsMian N. Riaz and Munir M. ChaudryChapter 18 Food Ingredients in Halal Food ProductionMian N. Riaz and Munir M. ChaudryChapter 19 Halal Production Requirements for Nutritional Food SupplementsMian N. Riaz and Munir M. ChaudryChapter 20 Biotechnology and GMO Ingredients in Halal FoodsMian N. Riaz and Munir M. ChaudryChapter 21 Animal Feed and Halal FoodMian N. Riaz and Munir M. ChaudryChapter 22 Halal CosmeticsMian N. Riaz and Munir M. ChaudryChapter 23 Labeling, Packaging, and Coatings for Halal FoodsMian N. Riaz and Munir M. ChaudryChapter 24 How to Get Halal CertifiedMian N. Riaz and Munir M. ChaudryChapter 25 Comparison of Kosher, Halal, and VegetarianismMian N. Riaz and Munir M. ChaudryChapter 26 Globalization of Halal Certification: From an IndustrialPerspectiveJes Knudsen, Mian N. Riaz, and Munir M. ChaudryChapter 27 Testing Non-Halal MaterialsWinai Dahlan, Mian N. Riaz, and Munir M. ChaudryChapter 28 Potential Hazards and Sanitation of Halal FacilitiesMian N. Riaz and Munir M. ChaudryChapter 29 Halal Awareness and Education SchemesMian N. Riaz and Munir M. ChaudryChapter 30 Halal Food ModelMian N. Riaz and Munir M. ChaudryChapter 31 Haccp and HalalMian N. Riaz, Sibte Abbas, and Munir M. ChaudryAppendix A: Key Terminology from Other LanguagesAppendix B: Permitted Food Additives in the European UnionAppendix C: Ingredient ListAppendix D: Codex Alimentarius