Halal food production / Mian N. Riaz, Muhammad M. Chaudry.

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Table of Contents:

1. Introduction
2. Halal Food Laws and Regulations
3. General Guidelines for Halal Food Production
4. International and Domestic Trade in Halal Products
5. Import Requirements for Different Countries
6. Halal Production Requirements for Meat and Poultry
7. Halal Production Requirements for Dairy Products
8. Halal Production Requirements for Fish and Seafood
9. Halal Production Requirements for Cereal and Confectionary
10. Halal Production Requirements for Nutritional Food Supplements
11. Gelatin in Halal Food Production
12. Enzymes in Halal Food Production
13. Alcohol in Halal Food Production
14. Food Ingredients in Halal Food Production
15. Labeling, Packaging, and Coatings for Halal Food
16. Biotechnology and GMO Ingredients in Halal Food
17. Animal Feed and Halal Food
18. Comparison of Kosher, Halal, and Vegetarian
19. How to Get Halal Certified
App. A. Codex Alimentarius
App. B. [Halal Industrial Production Standards]
App. C. Malaysian General Guidelines on the Slaughtering of Animals and the Preparation and Handling of Halal Food
App. D. Singapore's Halal Regulations and Import Requirements
App. E. New Jersey Halal Food Laws
App. F. Illinois Halal Food Laws
App. G. Minnesota Halal Food Laws
App. H. California Halal Food Laws
App. I. Michigan Halal Food Laws
App. J. Export Requirements for Various Countries
App. K. Recommended Ritual Slaughter Guidelines
App. M. E-Numbered Ingredients
App. N. Halal Status for Ingredients.

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