Jewish and Arabic Terms , Part one, 1. Introduction, 2. What is kosher and halal? 3. Similarities and differences between kosher and halal, Part two, 4. Certification, inspections and logos, 5. Standards, 6. Kosher and halal certification, 7. Government, 8. Consumers, Part three, 9. Meat and poultry production, 10. Biotech production, 11. Dairy, 12. Bread and Bakery, 13. Fruit and Vegetables, 14. Shops, 1. Restaurants, 16. The food service industry and public institutions, 17. Training, 18. Science, 19. Conclusions, Index.
Biography
Johan Fischer is Associate Professor in the Department of Social Sciences and Business, Roskilde University, Denmark. His work focuses on modern religion and markets in global perspective. More specifically, Johan explores the interfaces between class, consumption, market relations, religion and the state in a globalized world.
John Lever is Senior Lecturer at the University of Huddersfield. His work on the food industry focusses on kosher and halal meat markets, farm animal welfare and sustainability. He also conducts consultancy in the international halal market.
"Kosher and Halal certification is becoming increasingly important in both food industry and other types of companies. But even though it can be difficult to navigate in this blend of religion, science and business, no actual guidebook has existed until now. Kosher and Halal Business Compliance fills this gap and gives a good introduction to this fascinating world." - Jes Knudsen, Global Kosher/Halal coordinator, Novozymes, Denmark
"At last, a text that simply explains how to achieve a religious standard without the mystery and magic that often surrounds these things. Like anyone in the food industry, I am keen for ideas on how to meet customer standards and promote understanding with all concerned." - Steven Maloney, Kitchen Range Foods
