chapter 1 INTRODUCTION -- chapter 2 HALAL FOOD LAWS AND REGULATIONS -- chapter 3 GENERAL GUIDELINES FOR HALAL FOOD PRODUCTION -- chapter 4 INTERNATIONAL AND DOMESTIC TRADE IN HALAL PRODUCTS -- chapter 5 IMPORT REQUIREMENTS FOR DIFFERENT COUNTRIES -- chapter 6 HALAL PRODUCTION REQUIREMENTS FOR MEAT AND POULTRY -- chapter 7 HALAL PRODUCTION REQUIREMENTS FOR DAIRY PRODUCTS -- chapter 8 HALAL PRODUCTION REQUIREMENTS FOR FISH AND SEAFOOD -- chapter 9 HALAL PRODUCTION REQUIREMENTS FOR CEREAL AND CONFECTIONARY -- chapter 10 HALAL PRODUCTION REQUIREMENTS FOR NUTRITIONAL FOOD SUPPLEMENTS -- chapter 11 GELATIN IN HALAL FOOD PRODUCTION -- chapter 12 ENZYMES IN HALAL FOOD PRODUCTION -- chapter 13 ALCOHOL IN HALAL FOOD PRODUCTION -- chapter 14 FOOD INGREDIENTS IN HALAL FOOD PRODUCTION -- chapter 15 LABELING, PACKAGING, AND COATINGS FOR HALAL FOOD -- chapter 16 BIOTECHNOLOGY AND GMO INGREDIENTS IN HALAL FOOD -- chapter 17 ANIMAL FEED AND HALAL FOOD -- chapter 18 COMPARISON OF KOSHER, HALAL, AND VEGETARIAN -- chapter 19 How to Get Halal Certified.