The book will be aimed at abattoirs, manufacturers, retailers, regulators, academics, public bodies catering for Muslims and the broader Muslim community. Given the breadth of the readership the book needs to be authoritative, readable and jargon-free. People may wish to read this from cover to cover but readers may also wish to just refer to sections relevant to their specific needs so it needs to be well signposted with a comprehensive index. We also believe that there is an international market for such a book as the issues being dealt with in the UK are common to most other countries. The book aims to cover all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It will start by explaining what Halal is, its origins how it is practised and by whom. The book will explain 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 will be written by leading experts in their particular field of study. Because of this ambiguity over defining Halal the trade has been open to criminal abuse. The book will cover the nature and scale of this criminality and how regulatory bodies have failed in recent years to stem the miss selling and adulteration of Halal foods. The chapter will investigate the practical application of the law in the form of regulation. What have regulatory bodies been doing to protect the Muslim community? Here we will look at what action the Food Standards Agency has taken in the past, what role environmental health departments play and the obstacles they face in stemming criminality and how trading standards officers fail to tackle the miss selling of Halal. This chapter will also cover the confusion that has arisen through the setting up of different Halal certifying bodies and how there is evidence that some of these are operating purely for profit. In addition to putting Halal in a religious and cultural context the book aims to provide practical standards for those working in the Halal trade. The next chapters will cover the slaughter process and issues around good practice. One of the most contentious issues surrounding Halal is stunning. Rather than stepping into this minefield the authors plan to describe good practice standards for both stunning and non-stunning in separate chapters. These chapters will cover the conditions and method of slaughter looking at different slaughter techniques and new methods being proposed. We will look at electrical stunning, gas stunning and captive bolt stunning. Again both these chapters will act as a good practice guide for those in the trade and will attempt to set standards to be applied in the industry worldwide. We will avoid taking sides in the stunning and non-stunning debate as this is should be left to religious experts. Animal welfare is a key issue in the Halal process and so this will be addressed by looking at treatment in the farm, transportation, stress and the slaughter process itself. This chapter will look at the physiology of the slaughter and issues around consciousness. In a separate chapter we will cover animal behaviour and the most humane methods to be adopted pre-slaughter. Here we will focus on the psychology of the animal and be distinct from the previous chapter, which will focus on physiology. It is important to emphasise that in Halal animals should be stress-free at point of slaughter, which is why the physical and emotional welfare of animals is such a key issue. So as not to give the impression that Halal is just about meat the next chapter will cover all other halal foods, what is haram (not permissible) and why. This will cover ingredients, additives, colouring, gelatine in sweets, e-numbers, GM food and organic foods. The next chapter will look at standards throughout the Halal process. This will become the template for good practice and outline to practitioners what standards exist and which should be followed, quality management, staff training, quality assurance, third party audits and the role of certifiers. The next chapter is aimed at regulators and will cover the legal context of Halal. This will look at UK national laws and the EU and outline the legal framework for enforcing the law. It will also look at the rationale behind our laws including what role food safety plays in the legal framework and legal loopholes which criminals abuse for profit. Given the level of expertise involved in this publication we anticipate this book to become a template for the international Halal trade and so the focus will be, where appropriate, beyond just the UK. The next chapter will cover Sharia law. We believe this should be a separate chapter as it is quite distinct from state law and many countries run dual systems. There are also more general global issues around faith foods and so we will include a chapter on religious slaughter. We will compare and contrast different types of religious slaughter as well as providing a scientific critique on the literature on stunning and religious slaughter. The next chapter will cover international trade. Halal is a billion dollar global trade and there have been many attempts to standardise Halal globally so it can properly develop. Malaysia has come closest to providing an international standard although there are still many obstacles to it becoming a reality worldwide. It is also emerging that criminals targeting the Halal trade are operating on a vast scale internationally. A recent Interpol investigation has started to unearth an international web of criminals that impacts all aspects of our food trade including Halal. Given recent events surrounding horse adulteration we will bring the book totally up to date by including a chapter on pork adulteration in Halal foods. Here the issue is around the level of contamination. We will ask whether it is an issue of cross contamination or adulteration? We will look at the views of the Muslim communities and refer to surveys that have been carried in the UK, France and amongst religious leaders. We will conclude that no level of cross contamination is acceptable to the community and therefore discuss how we move to food processing where only Halal is produced in Halal plants. Given the level of DNA testing no cleaning regime could possibly avoid cross contamination of Halal with Haram foods. The final chapter will cover other aspects of Halal including cosmetics, tourism, lifestyle and touch on ethical banking, making the reader aware that Halal embraces broader issues than slaughter. The chapter will finish with a look at what the future holds for Halal in the medium and long term. This will focus on the obstacles to global agreement on standards and technical advances in the slaughter process.

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