During the last 30 years or so, a lot of halal markets, cultural stores, shops, and restaurants have come into being, mainly in major metropolitans around the world. On the whole, the food industry has not paid adequate attention to this population group and has largely concentrated its hard work towards tapping into Muslim nations. Back in the day, Muslim businessmen slaughtered their own animals, sourced their own Halal Chicken and other products and the notion of official halal certification was unfamiliar to them. Nonetheless, during the late 1990s, small to mid-size companies acknowledged the void and requirement to grab this niche.
As far as Halal food is concerned, it must ensure that the product does not have pork or its by-products; the good does not contain alcohol; it does not contain forbidden food ingredients of animal origin; the product has been prepared and primed on clean equipment; and meat and poultry items are from animals slaughtered in accordance with Islamic law.
In addition to Muslims, others have become part of the ranks of halal Chicken and Halal food consumers, as these sorts of foods gain international recognition as being clean, hygienic, and safe. Non-Muslim customers enjoy them largely due to their added safety and hygiene quality, rendering them less prone to be cross-contaminated.
There are an ever increasing amount of certification bodies, contradictory standards and open challenges to standards for the benefit of business gains, not quality reassurance. Dialogues at some point in the World Halal Forum offered a wide variety of views on certification of Halal Chicken and Halal Foods, particularly regarding certification of slaughter facilities.
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