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.

Autorentext

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.

Inhalt
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 AlTeinaz

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 Recomme...