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Halal Food Technology Book from C.H.I.P.S.

Halal Food Production
by Mian N. Riaz and Muhammad M. Chaudry

Halal Food Production features:

  • Compares Halal, Kosher, and Vegetarian requirements
  • Provides industry standards and guidelines for the production of halal food products
  • Offers a detailed assessment of production requirements, certification requirements, and packaging and labeling

This is the first reference on Halal food production and its requirements, written for the food manufacturer and food product developer.

Halal Food Production describes:

  • the domestic and international Halal food market
  • Halal food laws and regulations
  • guidelines for the production of Halal food and industry standards for Halal production, including military rations and food for refugees and other distressed populations

There is a step-by-step guide to procedures for obtaining Halal certificates for products, designed for food companies. The international trade in Halal products is discussed, including the role of the World Trade Organization, the implications of the newly-reformulated Codex guidelines for labeling, and the import and Halal certification requirements of various Muslim and non-Muslim countries.

Individual chapters detail the production requirements for:

  • dairy
  • meat and poultry
  • fish and seafood
  • cereal-based products
  • candy and confectionery

and the halal requirements for:

  • food ingredients
  • flavors and colors
  • spices, seasonings, and condiments

Also included are chapters on:

  • ethanol as a food ingredient
  • packaging of halal products
  • labeling information
  • sanitation and cross contamination
  • biotechnology and GMO's
  • and an easy-to-follow comparison of Halal, Kosher, vegetarian and other belief-based requirements

Contents:

  1. Halal Food Laws and Regulations
  2. General Guidelines for Halal Food Production
  3. International and Domestic Trade in Halal Products
  4. Import Requirements for Different Countries
  5. Halal Production Requirements for Meat and Poultry
  6. Halal Production Requirements for Dairy Products
  7. Halal Production Requirements for Fish and Seafood
  8. Halal Production Requirements for Cereal and Confectionary
  9. Halal Production Requirements for Nutritional Food Supplements
  10. Gelatin in Halal Food Production
  11. Enzymes in Halal Food Production
  12. Alcohol in Halal Food Production
  13. Food Ingredients in Halal Food Production
  14. Labeling, Packaging and Coatings for Halal Food
  15. Biotechnology and GMO Ingredients in Halal Food
  16. Animal Feed and Halal Food
  17. Comparison Between Kosher, Halal and Vegetarian
  18. How to Get Halal Certified

Appendices

  • Codex Alimentarius
  • Halal Industrial Production Standards
  • Malaysian General Guidelines
  • Singapore's Halal Regulations and Import Requirements
  • New Jersey Halal Law
  • Illinois Halal Food Law
  • Minnesota Halal Food Law
  • California Halal Food Law
  • Michigan Halal Food Law
  • Export Requirements for Various Countries
  • Ritual Slaughter Guidelines
  • Key Terminology from Other Languages
  • E-numbered Ingredients
  • Halal Status of Ingredients

Index

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Halal Food Production
by Mian N. Riaz and Muhammad M. Chaudry
296 pages $185.95 + shipping
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