46. Halal Food Production

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46. Halal Food Production

 

 

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COURSE NUMBER: 46

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Syllabus

1 Introduction
References
2 Halal Food Laws and Regulations
Principles Regarding Permissibility of Foods
Halal and Haram
Basis for the Prohibitions
How Does One Translate Major Prohibitions into Practice in Today’s
Industrial Environment?
References
3 General Guidelines for Halal Food Production
Meat and Poultry
Fish and Seafood
Milk and Eggs
Plant and Vegetable Materials
Food Ingredients
Sanitation
Specific Halal Guidelines
State Halal Laws
References
4 International and Domestic Trade in Halal Products
Halal Markets and Demographics
U.S. Halal Market
Global Halal Market
References
5 Import Requirements for Different Countries
Introduction
Malaysia
Singapore
Indonesia

Middle East Countries
South Asia
Other Countries
Review of the Halal Food Industry
Reference
6 Halal Production Requirements for Meat and Poultry
Methods of Slaughtering for Meat and Poultry
Halal Control Points for Slaughterhouses
Halal Requirements for Boning Rooms
Halal Requirements for Cold Stores
Further Processed Meat Items
Industrial Halal Slaughter (Dhabh) Procedure
Industrial Halal Procedure for Mechanical Slaughter of Poultry
References
7 Halal Production Requirements for Dairy Products
Milk in the Quran
Milk: Whole, Low-Fat, Skim, and Flavored
Cream, Half and Half, and Butter
Dry Milk Powder and Nonfat Dry Milk Powder
Cheeses
Whey, Whey Protein Concentrate, Whey Protein Isolate, and Lactose
Cultured Milk, Sour Cream, and Yogurt
Ice Creams and Frozen Desserts
Flavors and Enzyme-Modified Products
Halal Control Points in Cheese Making
References
8 Halal Production Requirements for Fish and Seafood
Requirements for Slaughtering or Killing Fish and Seafood
General Guidelines for Processing Fish and Seafood
Further Processed Products
Food Ingredients and Flavors
Imitation Seafood Products
References
9 Halal Production Requirements for Cereal and
Confectionary
Product Types
Halal Control Points (HCPs) in Breadmaking
References
10 Halal Production Requirements for Nutritional Food
Supplements
Ingredients to Watch
Types of Products
References

11 Gelatin in Halal Food Production
Status of Gelatin in Islam
Sources of Gelatin
Production of Halal Gelatin
Vegetable Substitutes for Gelatin
Uses of Halal Gelatin
Control Points in Halal Gelatin Production
References
12 Enzymes in Halal Food Production
Uses of Enzymes in Food
Classification of Enzymes
Bioengineered Enzymes
Halal Control Points in Enzyme Production
Halal Control Points for a Conventional Process for Extracting
Enzymes from Animal Organs
Halal Control Points for Enzyme Production
in a Conventional Fermentation Process
To Label or Not to Label Enzymes
References
13 Alcohol in Halal Food Production
Major Categories of Alcoholic Beverages
Why Alcohol Is Prohibited for Muslims
References
14 Food Ingredients in Halal Food Production
Bacon Bits
Amino Acids
Civet Oil
Liquor
Liquor and Wine Extracts
Fusel Oil Derivatives
Encapsulation Materials
Production of Vinegar from Alcohol
Minor Ingredients
Manufacturing of Food Products
Spices and Seasoning Blends
Condiments, Dressings, and Sauces
Batters, Breadings, and Breadcrumbs
Flavorings
Cheese Flavors
Meat Flavors
Smoke Flavors and Grill Flavors
Colorants
Curing Agents
Coatings
Dairy Ingredients
References

15 Labeling, Packaging, and Coatings for Halal Food
Labeling Products for the Muslim Market
Labels and Printing on Food
Packaging the Food in a Halal Environment
Packaging Materials and Containers
Edible Coating and Edible Films
References
16 Biotechnology and GMO Ingredients in Halal Food
References
17 Animal Feed and Halal Food
References
18 Comparison of Kosher, Halal, and Vegetarian
Meat of Animals Killed by the Ahlul Kitab
Kosher Laws
Halal Laws
Kosher Dietary Laws
Halal Dietary Laws
Kosher and Halal
Vegetarianism
Comparison of Kosher, Halal, and Vegetarian
References
19 How to Get Halal Certified
What Is a Halal Certificate?
Types of Halal Certificates
Duration of the Certificate
Who Is Authorized to Issue Halal Certificates?
Which Products Can Be Certified?
Halal Certification Process
Steps Involved in Halal Certification
Use of Halal Markings
References
Appendix A Codex Alimentarius
Appendix B [Halal Industrial Production Standards]
Appendix C Malaysian General Guidelines on the
Slaughtering of Animals and the Preparation
and Handling of Halal Food
Appendix D Singapore’s Halal Regulations and Import
Requirements

Appendix F Illinois Halal Food Laws
Appendix G Minnesota Halal Food Laws
Appendix H California Halal Food Laws
Appendix I Michigan Halal Food Laws
Appendix J Export Requirements for Various Countries
Appendix K Recommended Ritual Slaughter Guidelines
Appendix L Key Terminology from Other Languages
Appendix M E-Numbered Ingredients
Appendix N Halal Status for Ingredients

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