The Halal Food Handbook

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 25.5.1 Data from the European Project Dialrel (www.dialrel.eu) 422 25.6 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

About the Author :
YUNES RAMADAN AL-TEINAZ, manages his own environmental health consultancy practice in London, UK. STUART SPEAR, is a freelance journalist specializing in environmental health, health and safety, public health, food safety, and housing. IBRAHIM H. A. ABD EL-RAHIM, is an academic professor in the field of veterinary medicine specializing in infectious diseases of domestic animals.