4.3 Benefits of Reduced Pre-slaughter Restraining Stress -- 4.4 Design Requirements for Animal Handling and Restraint Equipment -- 4.5 Improving Animal Movement -- 4.6 Use of Driving Aids from Moving Animals -- 4.7 Design of Restraint Devices -- 4.8 Basic Restraint Principles -- 4.9 Best Commercial Practices -- 4.10 Auditing Animal Handling and Slaughter -- 4.11 Conclusions -- References -- Chapter 5 A Practical Guide to Animal Welfare during Halal Slaughter -- 5.1 Animal Welfare During Primary Production and Transportation -- 5.2 Pre-slaughter Handling -- 5.3 Restraint During Slaughter -- 5.4 Religious Slaughter Methods: Halal Method -- 5.5 Background on Halal Slaughter and Rules -- 5.6 Physiological Effects of Neck Cutting -- 5.7 Exsanguination and Loss of Consciousness -- 5.8 Legal Considerations -- References -- Chapter 6 The Slaughter Process: With or Without Stunning -- 6.1 Religious Requirements and Alternative Choices -- 6.2 Slaughter without Stunning by Neck Cutting -- 6.3 Post-cut Management of Animals Slaughtered Without Stunning -- 6.4 Clinical Signs of Brain Death -- 6.5 Recommendations for Halal Slaughter -- 6.6 Exsanguination Techniques -- 6.7 Exsanguination and Loss of Consciousness -- 6.8 Blood Loss and Retention -- 6.9 Carcass and Meat Quality -- 6.10 Slaughter with Stunning -- 6.11 Post-Cut Stun -- 6.12 Recommendations -- References -- Chapter 7 Recent Slaughter Methods and their Impact on Authenticity and Hygiene Standards -- 7.1 Introduction -- 7.2 Definition of Humane Slaughter -- 7.3 Halal Slaughter and Animal Welfare -- 7.4 Definition of Pre-slaughter Stunning -- 7.5 Aims of the Stunning -- 7.6 Types of Stunning -- 7.7 Stunning and Animal Welfare -- 7.8 General Impact of Stunning on Authenticity and Hygiene Standards -- 7.9 Inadequate Bleeding -- 7.10 Spoilage of the Meat -- 7.11 Low-quality Meat.

7.12 Adverse Effects on Public Health -- 7.13 Specific Impact of Various Stunning Methods on Authenticity and Hygiene Standards -- 7.14 Simple Comparison Between Halal Slaughter and Slaughter involving Stunning -- 7.15 Conclusion -- References -- Chapter 8 The Religious Slaughter of Animals -- 8.1 Introduction -- 8.2 Allowed Animals -- 8.3 Prohibition of Blood -- 8.4 The Prohibition of Alcohol -- 8.5 Equipment Preparation -- 8.6 Meat of Animals Killed by the Ahl-al-Kitab -- 8.7 Gelatin -- 8.A Appendix -- Acknowledgements -- References -- Further Reading -- Part 3 Halal Ingredients and Food Production -- Chapter 9 Factory Farming and Halal Ethics -- 9.1 Introduction -- 9.2 Good Animal Husbandry Practices and Animal Welfare -- 9.3 Good Governance in Halal Slaughtering -- 9.4 Good Governance for Slaughtering of Livestock for Qurban -- 9.5 Animal Housing and Management -- 9.6 Veterinary Care -- 9.7 Cruelty to Animals Under Malaysian Law -- 9.8 Islamic Law in Modern Animal Slaughtering Practices -- 9.9 Modern Methods of Animal Slaughtering -- 9.10 The Halal Meat Chain -- 9.11 Halal Breeding: HCP1 -- 9.12 Animal Welfare: HCP2 -- 9.13 Stunning: HCP3 -- 9.14 Knife: HCP4 -- 9.15 Slaughterer: HCP5 -- 9.16 Slaughter Method: HCP6 -- 9.17 Invocation: HCP7 -- 9.18 Packaging and Labelling: HCP8 -- 9.19 Retailing: HCP9 -- 9.20 A Simplified EU Legislative Outline for Animal Welfare -- 9.21 An Overview of Animal Welfare in the World -- 9.22 Farm Animals Welfare -- 9.23 Voluntary Guideline of Farm Animal Welfare -- 9.24 Factory Farming -- 9.24.1 Fish Farming -- 9.24.2 Veal Farming -- 9.24.3 Cattle Farming -- 9.24.4 Turkey Farming -- 9.24.5 Dairy Farming -- 9.25 Impacts on Economy -- 9.26 Impact on Environment -- 9.27 Antibiotics -- 9.28 Water -- 9.29 Climate Change -- 9.30 Impact of Confinement on Animal Welfare -- References.

Chapter 10 Halal Ingredients in Food Processing and Food Additives -- 10.1 Introduction -- 10.2 Why Use Additives? -- 10.2.1 Aims of Food Processing -- 10.2.2 Food Ingredients Sources -- 10.2.3 Groups of Food Ingredients -- 10.2.4 Sources of Halal Ingredients -- 10.2.5 Haram Ingredients -- 10.2.6 Questionable/Mashbooh Ingredients -- 10.3 GMOs and Biotechnology -- 10.4 E Codes -- 10.4.1 E Code Groups -- 10.5 Requirements for Halal Food Processing -- 10.6 Hygiene and Cross-contamination -- 10.7 Halal Markets -- 10.8 Some Food Ingredients -- 10.9 Food Processing Aids -- 10.9.1 Food Colours -- 10.9.2 Preservatives -- 10.9.3 Antioxidants -- 10.9.4 Sweeteners -- 10.9.5 Emulsifiers, Stabilizers, Thickeners, and Gelling Agents -- 10.9.6 Flavour Enhancers and Flavourings -- 10.10 Food Conservation and Additives -- 10.10.1 Food Conservation -- 10.10.2 E Numbers and Additives of Animal Origin -- 10.10.3 Forbidden Additives -- 10.10.4 Fat Additives -- 10.10.5 Alcohol and Ethanol -- 10.10.6 Ice Cream -- 10.10.7 Drinks -- 10.10.8 Chewing Gum -- 10.10.9 Fruits and Vegetables -- 10.10.10 Cube Sugar -- 10.10.11 Medication -- 10.10.12 Antibiotics in Animal Feeds -- 10.10.13 Toothpaste -- 10.10.14 Soap, Shampoo, and Cosmetics -- 10.11 Conclusions -- References -- Further Reading -- Chapter 11 Halal and Genetically Modified Ingredients -- 11.1 What is a Genetically Modified Organism? -- 11.2 How Does Genetic Modification Work? -- 11.3 Currently Commercialized GM Crops -- 11.4 GM Crop Benefits -- 11.5 Concerns about Food Safety and Human Health -- 11.6 GMOs from the Halal and Tayyib Point of View -- 11.6.1 Interfering with Divine Work -- 11.6.2 Causing Harm and Corruption -- 11.6.3 Using Genes from Haram Sources -- 11.7 Conclusion -- References -- Chapter 12 Halal Personal Hygiene and Cosmetics -- 12.1 Introduction -- 12.2 Personal Care Ingredients -- 12.3 Alcohol-free.

12.4 Halal Certification of Personal Care Products -- 12.5 Certification Processing -- 12.6 Inspection -- 12.7 Staff Training -- 12.8 Segregation -- 12.9 Storage and Warehousing -- 12.10 Transporting -- 12.11 Conclusion -- Part 4 Halal Standards, Procedures, and Certification -- Chapter 13 Halal and HACCP: Guidelines for the Halal Food Industry1 -- 13.1 Introduction -- 13.2 Why HACCP? -- 13.3 Halal and HACCP -- 13.4 Application of HACCP to the Halal Food Industry -- 13.5 Critical Control Points -- 13.6 Conclusion -- References -- Further Reading -- Chapter 14 Halal International Standards and Certification -- 14.1 Introduction -- 14.2 Harmonization of Halal Standards -- 14.3 Halal Standards -- 14.4 Halal International Standards -- 14.5 Codex General Guideline for Use of the Term Halal -- 14.6 OIC/SMIIC 1:2011 General Guidelines on Halal Food -- 14.7 Halal Certification -- 14.8 Halal Accreditation Standard -- 14.9 International Halal Certification Model -- 14.10 Conformity Assessment -- 14.11 The Lack of Credibility of Halal Certification Bodies -- 14.12 Capability Building: Consultants and Training Providers -- 14.13 The Way Forward -- 14.14 Conclusion -- References -- Chapter 15 Halal Certification and International Halal Standards -- 15.1 Introduction -- 15.2 The Halal Certificate -- 15.3 What is Halal Meat? -- 15.4 History of Religious Slaughter in the UK -- 15.5 Halal Certification in the UK -- 15.5.1 Reliance on Local Suppliers and Religious Leaders -- 15.5.2 Legislation -- 15.6 Accreditation/Regulation -- 15.7 Halal Food Fraud -- 15.7.1 Illegal Slaughter -- 15.7.2 Mislabelling of Halal Meat -- 15.8 Halal Certification -- 15.8.1 The Aim of Certifying Products -- 15.8.2 The Halal Certificate -- 15.8.3 Halal Assurance System -- 15.8.4 The Internal Halal Audit Team -- 15.8.5 Benefits of Halal Certification -- 15.9 International Standards.

15.9.1 Definition.

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.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2026. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.