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Halal Food Production

Halal Food Production

Auteur : RIAZ Mian N., CHAUDRY Muhammad M.

Année : 11-2003

This is the first reference on Halal food production and its requirements, written for the food manufacturer and food product developer. It describes the domestic and international Halal food market, Halal food laws and regulations, guidelines for the production of Halal food and industry standards for Halal production, including military rations and food for refugees and other distressed populations. There is a step-by-step guide for food companies to procedures for obtaining Halal certificates for products. The international trade in Halal products is discussed, including the role of the World Trade Organization, the implications of the newly-reformulated Codex guidelines for labeling, and the import and Halal certification requirements of various Muslim and non-Muslim countries. Individual chapters detail the production requirements for dairy, meat and poultry, fish and seafood, cereal-based products and candy and confectionery, and the halal requirements for food ingredients, flavors and colors, spices, seasonings, and condiments,. Also included are chapters on ethanol as a food ingredient, packaging of halal products, labeling information, sanitation and cross contamination, biotechnology and GMO's, and an easy-to-follow comparison of Halal, Kosher, vegetarian and other belief-based requirements.

http://www.lavoisier.fr/notice/gb280294.html

Publié dans Ouvrages et références | Lien permanent