The Production and Quality Characteristics,Controlpoints and Legislatory issues of Halal Foods.

Halal food is an integral part of Muslims lives, the food that is permitted by Islamic laws. All foods are considered Halal, except those clearly identified in the Quran or Hadith as non-Halal (or "haram", which means, "forbidden" for consumption by Muslims). Halal food can be found in all Muslim and non-Muslim countries with a Muslims population. The global Halal market is growing, while a large number of standardization and certification organizations have been established around the world. Halal food certification is a process that varies depending on what food is considered to be halal. This process commences at the processing of raw materials, processing of food, packaging, labelling, storing, and transportation. The entire production process must be supervised to ensure the authenticity of halal products. The demands for halal food in the world is increasing and the volume size of Halal food products market is expanding. Halal food is increasingly available in global markets around the world, as the Muslim population increases, and herewith, their demand for Halal food. Halal Certification organizations are responsible for inspecting and monitoring food manufacturers seeking to obtain Halal Certificates. All nourishments are viewed as Halal, with the exception of those obviously pointed out in the Qur'an or Hadith as non-Halal (or "haram", which signifies, "taboo" for utilization by Muslims). Halal products can be found in all Muslim and non-Muslim nations with a Muslims populace. The worldwide Halal market is developing, while countless and awarded organizations have been built up far and wide. Halal foods affirmation is a procedure that differs relying upon what food is viewed as halal. This procedure commences at the preparing of crude materials, handling of sustenance, bundling, marking, putting away, and transportation. The entire generation process must be directed to guarantee the genuineness of halal items. The requests for halal food on the planet is expanding and the volume size of Halal food items showcase is extending. Halal nourishment is progressively accessible in worldwide markets far and wide, as the Muslim populace increments, and herewith, their interest for Halal food. Halal Certification associations are in charge of reviewing and observing sustenance makers trying to acquire Halal Certificates. Most Muslims only consume Halal foods because they believe that the consumption of such foods is a commandment of Allah (God). ). Although Halal food may be easily available in Muslim-majority countries, Muslims living in the Western world, on the contrary, often face a great deal of difficulty in finding Halal food. This has led to the establishment of several unregulated Halal certification bodies (HCBs) within the EU and other industrialized economies in an effort to assure Halal consumers that Halal certified products are compatible with Islamic dietary laws. Nevertheless, these HCBs operate according to different Halal standards, caused by differences of opinion regarding the interpretation of some aspects of the Islamic dietary laws enshrined in the Quran (Islamic Sacred Book) and Hadith (Teachings of the Prophet of Islam). This has created confusion between food companies and Halal consumers regarding what is true Halal, and makes the regulation of HCBs very complicated. This thesis aims to discuss the literature on the production and quality characteristics, control points and legislative issues of Halal Foods.