Halal Food Production

ISBN-10: 1587160293

ISBN-13: 9781587160295

Edition: 2003

List price: $231.00
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Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad.Halal Food Production answers this need by summarizing the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. Both authors are food scientists who have practical experience in Halal food requirements and Halal certification.For persons targeting the Halal food market for the first time, this book is particularly valuable, providing understanding of how to properly select, process, and deliver foods. In light of the increasing worldwide demand for Halal food service, branded packaged food, and direct-marketed items, this volume is more than an expert academic resource, it is a beneficial tool for developing new and promising revenue streams.
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Book details

List price: $231.00
Copyright year: 2003
Publisher: CRC Press LLC
Publication date: 10/28/2003
Binding: Hardcover
Pages: 400
Size: 6.50" wide x 9.25" long x 1.00" tall
Weight: 1.430
Language: English

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?
General Guidelines for Halal Food Production
Meat and Poultry
Fish and Seafood
Milk and Eggs
Plant and Vegetable Materials
Food Ingredients
Specific Halal Guidelines
State Halal Laws
International and Domestic Trade in Halal Products
Halal Markets and Demographics
U.S. Halal Market
Global Halal Market
Import Requirements for Different Countries
Middle East Countries
South Asia
Other Countries
Review of the Halal Food Industry
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
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
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
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
Halal Production Requirements for Cereal and Confectionary
Product Types
Halal Control Points (HCPs) in Breadmaking
Halal Production Requirements for Nutritional Food Supplements
Ingredients to Watch
Types of Products
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
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
Alcohol in Halal Food Production
Major Categories of Alcoholic Beverages
Why Alcohol Is Prohibited for Muslims
Food Ingredients in Halal Food Production
Bacon Bits
Amino Acids
Civet Oil
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
Cheese Flavors
Meat Flavors
Smoke Flavors and Grill Flavors
Curing Agents
Dairy Ingredients
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
Biotechnology and GMO Ingredients in Halal Food
Animal Feed and Halal Food
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
Comparison of Kosher, Halal, and Vegetarian
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
Codex Alimentarius
[Halal Industrial Production Standards]
Malaysian General Guidelines on the Slaughtering of Animals and the Preparation and Handling of Halal Food
Singapore's Halal Regulations and Import Requirements
New Jersey Halal Food Laws
Illinois Halal Food Laws
Minnesota Halal Food Laws
California Halal Food Laws
Michigan Halal Food Laws
Export Requirements for Various Countries
Recommended Ritual Slaughter Guidelines
Key Terminology from Other Languages
E-Numbered Ingredients
Halal Status for Ingredients
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