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The Halal Food Handbook





The Halal Food Handbook

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

ISBN: 978-1-118-82312-5 February 2020 Wiley-Blackwell 352 Pages

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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.

Dr Ahmad Al Dubayan, Director General; The London Central Mosque Trust and the Islamic Cultural Centre

Introduction- John Pointing

Part 1: What is Halal

Chapter 1: What is Halal Food (by Dr. Yunes Ramadan Al-Teinaz)

Chapter 2: Halal and Shariah Law (by Mufti Mohammed Zubair Butt)

Part 2: Animal Welfare, and Slaughter

Chapter 3: Animals in Islam and Halal Ethics (by Magfirah Dahlan-Taylor)

Chapter 4: Animal Behavior Handling and Restraint for Halal Slaughter (by Temple Grandin)

Chapter 5: Religious Slaughter: A Current Controversial Animal Welfare Issue (by Mehmet Haluk Anil)

Chapter 6: The Slaughter Process: with or without Stunning (by Mehmet Haluk Anil and Yunes Ramadan Al- einaz)

Chapter 7: Recent slaughter Methods and Their Impact on Authenticity and Hygiene Standards (by Prof. Dr. brahim H.A. Adel El-Rahim)

Chapter 8: Assessment of the Muslim Method of Slaughter. (by Dr.Abdul Majid Katme)

Chapter 9: The Religious Slaughter of Animals (by Joe M. Regenstein)

Part 3: Halal Ingredients, and Food Production

Chapter 10: Factory Farming and Halal Ethics, Faqir Muhammad Anjum, Muhammad Sajid Arshad and Shahzad Hussain

Chapter 11: Food Additives & E Numbers– Facts (by Dr.Yunes Ramadan Al Teinaz)

Chapter 12: Halal and GM Ingredients with (by Majed Alhariri)

Chapter 13: Halal Personal Hygiene and Cosmetics (by Mah Hussain-Gambles)

Part 4: Halal Standards, Procedures and Certification

Chapter 14: Halal and HACCP, Guidelines for Halal Industry (by Dr.Hani Mansour Al-Mazeedi, Dr.Yunes Ramadan Al-Teinaz and John Pointing)

Chapter 15: Guidelines for Halal Industry and Services (by Hani Mansour Al-Mazeedi and Yunes Ramadan Al-Teinaz)

Chapter 16: Halal International Standards and Certification (by Mariam Abdul Latif)

Chapter 17: Halal Certification in the UK and International Standards (by Dr.Yunes Ramadan Al- Teinaz, and Dr. Hani Mansour Al-Mazeedi)

Part 5: Food Law, Regulations, and Food Fraud

Chapter 18: Legal Aspects of Halal Slaughter and Certification in the European Union and its Member States (by Rossella Bottoni)

Chapter 19: The Legal Framework of General Food Law and the Stunning of Animals Prior to Slaughter (by John Pointing)

Chapter 20: Detecting Adulteration in Halal Foods (Prof. Dr. M. Diaa El-Din H. Farag)

Chapter 21: Food Fraud (by John Pointing, Dr.Yunes Ramadan Al-Teinaz, John Lever, M. Critchley, and Stuart pear)

Part 6: Halal v Kosher, and Dialogue Between ‘Science, Society and Religion’ about Religious Slaughter

Chapter 22: The Halal and Kosher Food Experience in the UK (by Dr.Yunes Ramadan Al-Teinaz, Prof. Dr. Joe M. Regenstein, Dr.A Katme, Sol Unsdorfer, and John Lever)

Chapter 23: Establishing a Dialogue Between ‘Science, Society and Religion’ about Religious Slaughter: The Experience of the European Funded Project DIALREL (by Mara Miele, John Lever and Adrian Evans)

Part 7: Halal in Different Countries

Chapter 24: Halal Food Production in the Arab World (by Dr. Hani Mansour Al-Mazeedi)

Chapter 25: Halal Food in Egypt (Prof. Dr. M. Diaa El-Din H. Farag)

Chapter 26: Halal in the USA (by Joe M. Regenstein and Umar Moghul)

Chapter 27: Halal in Italy (by Beniamino Cenci Goga)