Halal Food Production pdf download

Halal Food Production

HALAL FOOD PRODUCTION

Book contents

• Introduction
• References
• 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
• 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
• 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
• Middle East Countries South Asia
• Other Countries
• Review of the Halal Food Industry Reference
• 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
• 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
• 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
• Halal Production Requirements for Cereal and Confectionary
• Product Types
• Halal Control Points (HCPs) in Breadmaking References
• Halal Production Requirements for Nutritional Food Supplements
• Ingredients to Watch Types of Products References

• 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
• 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

• Alcohol in Halal Food Production Major Categories of Alcoholic Beverages Why Alcohol Is Prohibited for Muslims References
• 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
• 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
• Biotechnology and GMO Ingredients in Halal Food
• References
• Animal Feed and Halal Food
• References
• 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
• 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