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It details halal practices for meat, poultry, fish, dairy, fruits, vegetables, bread and baked goods, oils and fats, and addresses additives, packaging, alcohol by-products, and complex prepared foods. 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\n原M.chandryuay20l   \nCRC PRESS  \nBoca Raton London New York Washington,D.C.  \n\n| Library of Congress Cataloging-in-Publication Data  \u003Cbr>Riaz,Mian N.  \u003Cbr>Halal food production /Mian N.Riaz,Muhammad M.Chaudry.  \u003Cbr>p.cm.  \u003Cbr>Includes bibliographical references and index.  \u003Cbr>ISBN 1-58716-029-3(alk.paper)  \u003Cbr>1.Food industry and trade.I.Chaudry,Muhammad M.II.Title.  \u003Cbr>TP370.R472003  \u003Cbr>297.5'76--dc22  \u003Cbr>2003055483   |\n| --- |\n\nThis book contains information obtained from authentic and highly regarded sources.Reprinted materialis quoted with permission,and sources are indicated.A wide variety of references are listed.Reasonableefforts ihave been made to publish reliable data and information,but the author and the publisher cannotassume responsibility for the validity of all materials or for the consequences of their use.  \nNeither this book nor any part may be reproduced or transmitted in any form or by any means,electronicor mechanical,including photocopying,microfilming,and recording,or by any information storage orretrieval system,without prior permission in writing from the publisher.  \nThe consent of CRC Press LLC does not extend to copying for general distribution,for promotion,forcreating new works,or for resale.Specific permission must be obtained in writing from CRC Press LLCfor such copying.  \nDirect allinquiries to CRC Press LLC,2000 N.W.Corporate Blvd.,Boca Raton,Florida 33431.  \nTrademark Notice:Product or corporate names may be trademarks or registered trademarks,and areused only for identification and explanation,without intent to infringe  \nVisit the CRC Press Web site at www.crcpress.com  \n◎2004 by CRC Press LLC  \nNo claim to original U.S:Government worksInternational Standard Book Number 1-58716-029-3Library of Congress Card Number 2003055483Printed in the United States of America 1234567890Printed on acid-free paper  \nGYROS CONESMADE WITH ZABIHA HALAL MEAT  \nCOGRBDIRTS:BBP,WATER,BREAD CRUMBS (FLOUR,WATER,SALT&YEAST.AL₈0 IT MAYCHLOTAIDB,PURE VBGETABLB SHORTBNING,(SOYBBAN'AND/OR coTTONSEBDOL),AMHONIOMCHLORIDE,CALCIUM PROPIONATE),SOY PROTEIN CONCENTRATE,SALT,MONOSODIUM GLUTAMATE,NATURAL SPICES,ONION,GARLIC.  \nOLYMPIA FOOD INDUSTRIES INC.5757 WEST 59TH STREETCHICAGO,ILLINOIS 60638  \nFigure 6.3 Halal labeling of meat products:Cyros Cones product label.(Cour-tesy of Olympia Food Industries,Inc.,Chicago,IL.)  \nFigure 6.4 Halal labeling of meat products:Beef Stew product label.(Courtesyof JRM Food Products Company,Deerfield,IL.)  \nNET WT.40 LBS  \nKEEP FROZEN  \nFor Institutional  \nUse Only  \nAppendix B  \n[HALAL INDUSTRIALPRODUCTION STANDARDS]  \nSource:From Chaudry,M.M.,Hussaini,M.M.,Jackson,M.A.,and Riaz,M.N.Islamic Status for the Permissibility of Various Food Additives,My OwnMeals,Inc.,Deerfield,IL,3rd printing,September 1997.With permission.  \nCONTENTS  \nA.Introduction:The Goal and Purpose of Halal Supervision  \nB.Halal Supervision and Inspection  \n1.Qualifications of Inspectors and Supervisors  \n2.Training of Inspectors and Supervisors  \n3.Requirements for the Supervising Organization  \nC.Meat and Poultry —Dhabiha Halal  \n1.Species Acceptable(Halal)for Consumers  \n2.Slaughtering Practices:A Humane and Spiritual Process  \n3.Requirements for Inspectors,Supervisors,and Slaughtermen  \n4.Unacceptable Practices  \n5.Production Practices and Standards  \n6.Acceptance of Meat Slaughtered by Jews or Christians  \nD.Fish and Seafood  \n1.Species Acceptable as Halal  \n2.Slaughtering Practices  \n3.Standards and Requirements for Supervisors and Inspectors  \nE.Milk and Dairy Products such as Cheese  \n1.Yogurt  \n2.Cheese  \nF.Fruits and Vegetables  \nG.Bread,Breading,Pastries,and Cakes  \nH.Oils and Fats  \n# I.Additives,Colorants,and Preservatives\n\nJ.Alcohol and Alcohol By-Products  \nK.Prepared Foods —Complex and Multiple Ingredients  \nL.Packaging Materials  \nM.Reliance Upon Reputabl","cbCaimGAwcQyk12j","https://ap.wps.com/l/cbCaimGAwcQyk12j","pdf",2129082,18,"English","# Introduction: The Goal and Purpose of Halal Supervision\n## Halal Supervision and Inspection\n## Qualifications of Inspectors and Supervisors\n## Training of Inspectors and Supervisors\n## Requirements for the Supervising Organization\n# Meat and Poultry — Dhabiha Halal\n## Species Acceptable (Halal) for Consumers\n## Slaughtering Practices: A Humane and Spiritual Process\n## Requirements for Inspectors, Supervisors, and Slaughtermen\n## Unacceptable Practices\n## Production Practices and Standards\n## Acceptance of Meat Slaughtered by Jews or Christians\n# Fish and Seafood\n## Species Acceptable as Halal\n## Slaughtering Practices\n## Standards and Requirements for Supervisors and Inspectors\n# Milk and Dairy Products such as Cheese\n## Yogurt\n## Cheese\n# Fruits and Vegetables\n# Bread, Breading, Pastries, and Cakes\n# Oils and Fats\n## Additives, Colorants, and Preservatives\n## Alcohol and Alcohol By-Products\n## Prepared Foods — Complex and Multiple Ingredients\n## Packaging Materials\n## Reliance Upon Reputable, Well-Known, and Respected Supervising Organizations\n# Guidelines and Standards for Producers\n## Certification Process\n## Inspection and Approval of Plant and Production Processes\n## Preparing for Production\n## Documentation Required to Prove Halal Status of Ingredients\n## Segregation, Shipping, Storage of Ingredients and Packaging\n## Additional Requirements for Plants Using Pork, Lard, Pork-Derived Ingredients for Non-Halal Products\n## Halal Supervisor's Control Required over Packaging\n## Labeling Requirements","[{\"question\":\"What is the goal and purpose of halal supervision in this book?\",\"answer\":\"The book frames halal supervision as ensuring proper halal practices in food production, using structured inspection and oversight to support compliance across ingredients and processes.\"},{\"question\":\"What are the key requirements for inspectors and supervisors?\",\"answer\":\"It specifies qualifications of inspectors and supervisors, training requirements, and requirements for the supervising organization responsible for oversight.\"},{\"question\":\"What does the book include in the halal industrial production standards appendix?\",\"answer\":\"The appendix covers certification, inspection and approval of plant and production processes, documentation to prove halal status, segregation, shipping and storage requirements, packaging control, and labeling requirements.\"}]","Halal Food Production - Halal Industrial Production Standards | PDF",1790551946,45]