1st Edition
by Yunes Ramadan Al-Teinaz (Editor), Stuart Spear (Editor), Ibrahim H. A. Abd El-Rahim (Editor)
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.
