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The Halal Food Handbook. Edition No. 1

  • Book

  • 504 Pages
  • February 2020
  • John Wiley and Sons Ltd
  • ID: 5838079

A unique handbook providing a set of good practice standards for both producers and consumers of Halal food

This accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It explains what Halal is, where it came from, how it is practiced, and by whom. In addition to putting Halal in a religious and cultural context, the book provides practical standards for those working in the Halal trade. It explains why there are so many different interpretations of Halal and why this needs to be resolved if international trade is to be developed. 

Each chapter in The Halal Food Handbook is written by leading experts in their particular field of study. The first one discusses how regulatory bodies have failed to stem the miss selling and adulteration of Halal foods. The next chapters cover the slaughter process and issues around good practice. The book then looks at regulators - covering Sharia law, UK national laws, and the EU - and outlines the legal framework for enforcing the law. It also compares and contrasts different types of religious slaughter for faith foods; examines attempts to set an international standard for trade; and discusses pork adulteration in Halal foods. The final chapter covers other aspects of Halal, including cosmetics, tourism, lifestyle, and banking, and finishes with a look at what the future holds for Halal.

  • Written and edited by leading international experts in Halal who are backed by the Muslim Council of Britain
  • Presents a set of good practice standards for both producers and consumers of Halal food
  • Covers the complexity of the political, legal, and practical dimensions of Halal food production 

The Halal Food Handbook will appeal to a wide audience, including abattoirs, manufacturers, retailers, regulators, academics, public bodies catering for Muslims, and the broader Muslim community.

Table of Contents

About the Editors xix

Notes on Contributors xxiii

Acknowledgements xxxi

Foreword xxxiii

Introduction 1
John Pointing

References 6

Part I What is Halal 7

1 What is Halal Food? 9
Yunes Ramadan Al‐Teinaz

1.1 Introduction 9

1.1.1 Basic Terms 9

1.1.2 What is Halal? 9

1.1.3 Halal and the Holy Quran 11

1.1.4 Other Sources of Halal Instruction 13

1.2 What is Halal Food? 14

1.2.1 Halal Foods in Islam 14

1.2.2 Halal Food Defined 15

1.2.3 Haram Food Defined 16

1.2.4 Fit and Wholesome Food 17

1.3 Animal Welfare and Halal Slaughter 18

1.3.1 Animal Welfare in Islam 18

1.3.2 Halal Slaughter 20

1.4 The Holy Quran and the Hadith 21

1.4.1 Verses that Explain Why Muslims Can Only Eat Halal Foods 21

1.4.2 Verses That Explain Why Only Allah Can Prescribe What is and is not Halal 22

1.4.3 Verses That Explain What is Halal and What is Haram 22

1.4.4 Examples from the Hadith (traditions) Covering Animal Welfare 24

1.4.5 Verses from the Hadith Concerning the Slaughter of Animals 25

2 Halal and Shariah Law 27
Mufti Mohammed Zubair Butt

2.1 Introduction 27

2.2 Lexical Definition 27

2.3 Legal Definition 27

2.4 Halal and the Values of Islamic Law 28

2.5 Halal and the Original Norm 29

2.6 Halal in Different Spheres 31

2.6.1 Food and Beverages 31

2.7 Marriage and Divorce 34

2.7.1 Raiment and Adornment 36

2.7.2 Financial Matters 36

2.7.3 Devotional Practices 36

2.7.4 General 37

2.8 Conclusions 37

References 38

Part II Animal Welfare and Slaughter 39

3 Animals in Islam and Halal Ethics 41
Magfirah Dahlan

3.1 Introduction 41

3.2 Halal in the Era of Mechanical Slaughter 42

3.3 Halal in the Era of Industrial Farming 43

3.4 Islamic Vegetarianism and Alternative Views of Animals 44

References 46

4 Animal Behaviour and Restraint in Halal Slaughter 47
Temple Grandin

4.1 Introduction 47

4.2 Pre-slaughter Restraining Stress 48

4.3 Benefits of Reduced Pre-slaughter Restraining Stress 48

4.4 Design Requirements for Animal Handling and Restraint Equipment 49

4.5 Improving Animal Movement 49

4.6 Use of Driving Aids from Moving Animals 50

4.7 Design of Restraint Devices 51

4.8 Basic Restraint Principles 52

4.9 Best Commercial Practices 53

4.10 Auditing Animal Handling and Slaughter 54

4.11 Conclusions 55

References 55

5 A Practical Guide to Animal Welfare during Halal Slaughter 59
Mehmet Haluk Anil

5.1 Animal Welfare During Primary Production and Transportation 59

5.2 Pre-slaughter Handling 60

5.3 Restraint During Slaughter 61

5.4 Religious Slaughter Methods: Halal Method 62

5.5 Background on Halal Slaughter and Rules 65

5.6 Physiological Effects of Neck Cutting 68

5.7 Exsanguination and Loss of Consciousness 69

5.8 Legal Considerations 70

References 70

6 The Slaughter Process: With or Without Stunning 73
Mehmet Haluk Anil and Yunes Ramadan Al-Teinaz

6.1 Religious Requirements and Alternative Choices 73

6.2 Slaughter without Stunning by Neck Cutting 74

6.3 Post-cut Management of Animals Slaughtered Without Stunning 75

6.4 Clinical Signs of Brain Death 75

6.5 Recommendations for Halal Slaughter 75

6.6 Exsanguination Techniques 76

6.7 Exsanguination and Loss of Consciousness 77

6.8 Blood Loss and Retention 78

6.9 Carcass and Meat Quality 78

6.10 Slaughter with Stunning 78

6.11 Post-Cut Stun 80

6.12 Recommendations 80

References 80

7 Recent Slaughter Methods and their Impact on Authenticity and Hygiene Standards 81
Ibrahim H.A. Abd El-Rahim

7.1 Introduction 81

7.2 Definition of Humane Slaughter 82

7.3 Halal Slaughter and Animal Welfare 82

7.4 Definition of Pre-slaughter Stunning 83

7.5 Aims of the Stunning 83

7.6 Types of Stunning 84

7.7 Stunning and Animal Welfare 84

7.8 General Impact of Stunning on Authenticity and Hygiene Standards 85

7.9 Inadequate Bleeding 85

7.10 Spoilage of the Meat 85

7.11 Low-quality Meat 86

7.12 Adverse Effects on Public Health 86

7.13 Specific Impact of Various Stunning Methods on Authenticity and Hygiene Standards 87

7.14 Simple Comparison Between Halal Slaughter and Slaughter involving Stunning 89

7.15 Conclusion 89

References 89

8 The Religious Slaughter of Animals 93
Joe M. Regenstein

8.1 Introduction 93

8.2 Allowed Animals 95

8.3 Prohibition of Blood 96

8.4 The Prohibition of Alcohol 112

8.5 Equipment Preparation 113

8.6 Meat of Animals Killed by the Ahl-al-Kitab 113

8.7 Gelatin 114

References 116

Part III Halal Ingredients and Food Production 121

9 Factory Farming and Halal Ethics 123
Faqir Muhammad Anjum, Muhammad Sajid Arshad and Shahzad Hussain

9.1 Introduction 123

9.2 Good Animal Husbandry Practices and Animal Welfare 124

9.3 Good Governance in Halal Slaughtering 124

9.4 Good Governance for Slaughtering of Livestock for Qurban 125

9.5 Animal Housing and Management 125

9.6 Veterinary Care 125

9.7 Cruelty to Animals Under Malaysian Law 126

9.8 Islamic Law in Modern Animal Slaughtering Practices 126

9.9 Modern Methods of Animal Slaughtering 127

9.10 The Halal Meat Chain 128

9.11 Halal Breeding: HCP1 129

9.12 Animal Welfare: HCP2 130

9.13 Stunning: HCP3 130

9.14 Knife: HCP4 131

9.15 Slaughterer: HCP5 131

9.16 Slaughter Method: HCP6 131

9.17 Invocation: HCP7 132

9.18 Packaging and Labelling: HCP8 132

9.19 Retailing:  HCP9 132

9.20 A Simplified EU Legislative Outline for Animal Welfare 133

9.21 An Overview of Animal Welfare in the World 135

9.22 Farm Animals Welfare 137

9.23 Voluntary Guideline of Farm Animal Welfare 138

9.24 Factory Farming 139

9.24.1 Fish Farming 139

9.24.2 Veal Farming 140

9.24.3 Cattle Farming 140

9.24.4 Turkey Farming 140

9.24.5 Dairy Farming 140

9.25 Impacts on Economy 141

9.26 Impact on Environment 141

9.27 Antibiotics 141

9.28 Water 142

9.29 Climate Change 142

9.30 Impact of Confinement on Animal Welfare 142

References 143

10 Halal Ingredients in Food Processing and Food Additives 149
Yunes Ramadan Al-Teinaz

10.1 Introduction 149

10.2 Why Use Additives? 150

10.2.1 Aims of Food Processing 150

10.2.2 Food Ingredients Sources 151

10.2.3 Groups of Food Ingredients 151

10.2.4 Sources of Halal Ingredients 151

10.2.5 Haram Ingredients 151

10.2.6 Questionable/Mashbooh Ingredients 152

10.3 GMOs and Biotechnology 152

10.4 E Codes 153

10.4.1 E Code Groups 153

10.5 Requirements for Halal Food Processing 153

10.6 Hygiene and Cross-contamination 154

10.7 Halal Markets 155

10.8 Some Food Ingredients 155

10.9 Food Processing Aids 156

10.9.1 Food Colours 156

10.9.2 Preservatives 156

10.9.3 Antioxidants 156

10.9.4 Sweeteners 157

10.9.5 Emulsifiers, Stabilizers, Thickeners, and Gelling Agents 157

10.9.6 Flavour Enhancers and Flavourings 157

10.10 Food Conservation and Additives 158

10.10.1 Food Conservation 158

10.10.2 E Numbers and Additives of Animal Origin 158

10.10.3 Forbidden Additives 158

10.10.4 Fat Additives 161

10.10.5 Alcohol and Ethanol 161

10.10.6 Ice Cream 162

10.10.7 Drinks 162

10.10.8 Chewing Gum 162

10.10.9 Fruits and Vegetables 163

10.10.10 Cube Sugar 163

10.10.11 Medication 163

10.10.12 Antibiotics in Animal Feeds 163

10.10.13 Toothpaste 164

10.10.14 Soap, Shampoo, and Cosmetics 164

10.11 Conclusions 165

References 166

11 Halal and Genetically Modified Ingredients 169
Majed Alhariri

11.1 What is a Genetically Modified Organism? 169

11.2 How Does Genetic Modification Work? 169

11.3 Currently Commercialized GM Crops 170

11.4 GM Crop Benefits 171

11.5 Concerns about Food Safety and Human Health 172

11.6 GMOs from the Halal and Tayyib Point of View 178

11.6.1 Interfering with Divine Work 178

11.6.2 Causing Harm and Corruption 179

11.6.3 Using Genes from Haram Sources 180

11.7 Conclusion 180

References 181

12 Halal Personal Hygiene and Cosmetics 183
Mah Hussain-Gambles

12.1 Introduction 183

12.2 Personal Care Ingredients 186

12.3 Alcohol-free 191

12.4 Halal Certification of Personal Care Products 193

12.5 Certification Processing 193

12.6 Inspection 194

12.7 Staff Training 194

12.8 Segregation 194

12.9 Storage and Warehousing 194

12.10 Transporting 195

12.11 Conclusion 196

Part IV Halal Standards, Procedures, and Certification 197

13 Halal and HACCP: Guidelines for the Halal Food Industry 199
Hani Mansour M. Al-Mazeedi, Yunes Ramadan Al-Teinaz and John Pointing

13.1 Introduction 199

13.2 Why HACCP? 200

13.3 Halal and HACCP 201

13.4 Application of HACCP to the Halal Food Industry 202

13.5 Critical Control Points 203

13.6 Conclusion 203

References 204

14 Halal International Standards and Certification 205
Mariam Abdul Latif

14.1 Introduction 205

14.2 Harmonization of Halal Standards 205

14.3 Halal Standards 206

14.4 Halal International Standards 207

14.5 Codex General Guideline for Use of the Term Halal 208

14.6 OIC/SMIIC 1:2011 General Guidelines on Halal Food 212

14.7 Halal Certification 220

14.8 Halal Accreditation Standard 220

14.9 International Halal Certification Model 220

14.10 Conformity Assessment 222

14.11 The Lack of Credibility of Halal Certification Bodies 223

14.12 Capability Building: Consultants and Training Providers 224

14.13 The Way Forward 224

14.14 Conclusion 225

References 225

15 Halal Certification and International Halal Standards 227
Yunes Ramadan Al-Teinaz and Hani Mansour M. Al-Mazeedi

15.1 Introduction 227

15.2 The Halal Certificate 229

15.3 What is Halal Meat? 229

15.4 History of Religious Slaughter in the UK 230

15.5 Halal Certification in the UK 231

15.5.1 Reliance on Local Suppliers and Religious Leaders 233

15.5.2 Legislation 236

15.6 Accreditation/Regulation 236

15.7 Halal Food Fraud 237

15.7.1 Illegal Slaughter 237

15.7.2 Mislabelling of Halal Meat 238

15.8 Halal Certification 239

15.8.1 The Aim of Certifying Products 239

15.8.2 The Halal Certificate 239

15.8.3 Halal Assurance System 240

15.8.4 The Internal Halal Audit Team 240

15.8.5 Benefits of Halal Certification 241

15.9 International Standards 241

15.9.1 Definition 241

15.9.2 Positive Aspects of International Halal Standards 242

15.9.3 Negative Aspects of International Halal Standards 243

15.10 Common Mistakes Made by HCBs 243

15.10.1 Lack of a Competent Halal Certification System 243

15.10.2 Not Following Halal Procedures 244

15.10.3 Lack of Transparency 244

15.10.4 Lack of Islamic Behaviour 244

15.10.5 Lack of Commitment from Management 245

15.10.6 Lack of Halal Raw Materials Supply 246

15.10.7 Lack of Halal Technical Training 246

15.10.8 Not All Halal-certified Products/Services or Meat Comply with Halal Requirements 246

15.11 Conclusion 246

15.12 Recommendations 247

References 248

Part V Food Law, Regulations, and Food Fraud 253

16 Legal Aspects of Halal Slaughter and Certification in the European Union and its Member States 255
Rossella Bottoni

16.1 Introduction 255

16.2 Legal Aspects of Halal Slaughter in the EU and its Member States 256

16.2.1 The EU 256

16.2.2 The EU Member States 260

16.3 Legal Aspects of Halal Certification in the EU and its Member States 263

References 268

17 The Legal Framework of General Food Law and the Stunning of Animals Prior to Slaughter 271
John Pointing

17.1 Background to the General Food Law 271

17.1.1 The Precautionary Principle and Risk 272

17.2 Consumer Protection 272

17.3 Article 14: Food Safety Requirements 272

17.3.1 Definition of ‘Food’ 273

17.4 ‘Placing on the Market’ 273

17.4.1 Food That is Unsafe 273

17.4.2 Food That is Injurious to Health 274

17.4.3 Food That is Unfit for Human Consumption 274

17.4.4 Batch, Lot or Consignment 274

17.5 Food Safety Offences 275

17.5.1 Food Adulteration: Section 7 Food Safety Act 1990 275

17.5.2 Selling Food Not Complying with the Food Safety Requirements: Section 8 Food Safety Act 276

17.6 Breaches of Food Safety and Hygiene Regulations 276

17.7 Consumer Protection Offences 277

17.7.1 Article 16: Labelling, Presentation, and Advertising 277

17.7.2 Section 15: Falsely Describing or Presenting Food 277

17.7.3 Section 14: Selling Food Not of the Nature or Substance or Quality Demanded 277

17.7.4 Nature, Substance, or Quality of the Food 277

17.8 Offences by Suppliers 278

17.9 Penalties 279

17.10 Halal Slaughter and Food Law 279

References 281

18 Detecting Adulteration in Halal Foods 283
M. Diaa El-Din H. Farag

18.1 Introduction 283

18.2 Deoxyribonucleic Acid Techniques 285

18.3 DNA Extraction and Sampling Effects 286

18.4 PCR-based Techniques 287

18.4.1 Polymerase Chain Reaction 287

18.4.2 PCR Product Detection 290

18.4.3 PCR Using Species‐Specific Primers 290

18.4.4 Species‐Specific Multiplex Polymerase Chain Reaction 292

18.4.5 PCR‐RFLP 293

18.4.6 PCR‐RAPD 297

18.4.7 Real‐time PCR 298

18.4.8 Species‐Specific Real‐time PCR (TaqMan) 300

18.4.9 Immunological Techniques (ELISA) 302

18.5 Advantage and Disadvantage of Immunochemical Techniques 305

18.6 Electronic Nose 306

References 308

19 Food Fraud 321
John Pointing, Yunes Ramadan Al-Teinaz, John Lever, Mary Critchley and Stuart Spear

19.1 Introduction 321

19.2 Food Ingredients and False Labelling 322

19.3 Types of Meat Fraud 323

19.4 Fraud Involving Chicken 325

19.5 Problems of Halal Regulation 326

19.6 Conclusion 327

References 328

Part VI Halal vs Kosher 331

20 The Halal and Kosher Food Experience in the UK 333
Yunes Ramadan Al-Teinaz, Joe M. Regenstein, John Lever, A. Majid Katme and Sol Unsdorfer

20.1 Introduction 333

20.2 Halal and Shechita: The Muslim and Jewish Religious Humane Methods 334

20.3 Legislation 334

20.4 Conclusion 340

References 341

21 Establishing a Dialogue Between Science, Society and Religion About Religious Slaughter: The Experience of the European Funded Project Dialrel 343
Mara Miele, John Lever and Adrian Evans

21.1 The Work With the Advisory Board 343

21.2 The Activities of the Certifying Bodies 344

21.3 Muslim and Jewish Consumers’ Attitudes to Halal and Kosher Foods and Religious Slaughter 346

21.4 Conclusions 348

References 349

Part VII Halal in Different Countries 353

22 Halal Food Production in the Arab World 355
Majed Alhariri and Hani Mansour M. Al-Mazeedi

22.1 Introduction 355

22.2 The Reality of Halal Food Production in the Arab World 357

22.3 The Potential Value of the Halal Market in the Arab World 359

22.4 Halal Organization and Halal Certification Bodies in Arab Countries 362

22.5 The Obstacles and Challenges Facing Halal Production in the Arab World 363

References 366

23 Halal Food in Egypt 369
M. Diaa El-Din H. Farag

23.1 Introduction 369

23.2 Global Halal Market 370

23.3 Halal Definitions and Requirements for Food Products and Ingredients 372

23.3.1 Questionable Products 374

23.4 Relationship between Halal, Hygiene, Safety Food, and Phytosanitary Measures in Egypt 374

23.5 Standards, Testing, Labelling, and Certification 375

23.6 The Demand for Halal Product Certification 376

23.7 Conditions, Regulations, and Certification of Halal Food Imported to Egypt 384

23.8 Control of Halal Slaughtering of Animals for Human Consumption 385

23.9 Compliance with Animal Welfare in Halal Slaughter 386

23.10 Halal Certification 386

23.11 Halal Slaughter Facilities and Products Registration 387

23.12 Egypt Opportunities 389

23.13 Halal Food Testing 389

23.14 The Egyptian Governmental Agencies in Charge of Halal Food 391

References 391

24 Halal Food in the USA 393
Joe M. Regenstein and Umar Moghul

24.1 Halal in the USA 393

24.2 Religion, Food, and Government 394

24.3 Consumer Protection 395

24.4 Certification: Agencies and Standards 396

24.5 Markings 398

24.5.1 Inspections 399

24.6 Plants: Halal and Non-halal 400

24.7 Packaging 401

24.8 Ingredients: Alcohol 402

24.9 The Issue of Multiple Agencies 403

24.10 Selecting an Agency 403

24.11 The Religious Slaughter of Animals 404

24.12 Religious Slaughter (Kosher and Halal) 407

24.13 The Commercial Side of Halal Foods 410

References 411

25 Halal Food in Italy 413
Beniamino Cenci Goga

25.1 Conventional and Religious Slaughter: Animal Protection 413

25.2 Restraining Animals 416

25.2.1 Restraint in Conventional Slaughter 416

25.2.2 Restraint in Religious Slaughter 417

25.2.3 Correct Procedure 418

25.3 Animal Welfare for Farm Animals 418

25.4 Do Animal Have Rights? 420

25.5 Religious Slaughter in Italy 421

25.5.6 Ritual Slaughter in Italy: Critical Aspects and Proposals 428

25.6.1 Demonstrative Stage on Site for Stunning 429

25.6.1.1 Electro-narcosis Prior to Slaughter 430

25.6.1.2 Stunning by Captive Bolt Immediately after Incision of the Neck Vessels 430

25.6.1.3 Local Initiatives Regarding Ritual Slaughter and Results 431

25.7 Halal Certification in Italy 432

25.7.1 Halal Italia 43 4

25.7.2 COREIS 434

References 435

Index 439

Authors

Yunes Ramadan Al-Teinaz Stuart Spear Ibrahim H. A. Abd El-Rahim