The Halal and Kosher Food Experience in the UK

Yunes Ramadan Al-Teinaz, Joe M. Regenstein, John Lever, A. Majid Katme, Sol Unsdorfer

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

This chapter compares halal with kosher as it understood and practiced in the UK. It focuses mainly on the commonality of animal slaughter practices, but other similarities and differences are considered, including permissible and prohibited animal species and foods. Halal and shechita may only be used for permitted animals and birds, and are the only methods that can be used to provide Jews and Muslims with permissible meat, poultry, and their products. The requirement in British legislation for the pre‐stunning of animals in slaughterhouses has always provided exemptions for the Jewish and Muslim methods of slaughter. Those who are opposed to shechita and halal, i.e. those who want to see it banned, are continually pressuring the UK and EU governments. For many others, however, the Jewish and Muslim humane methods are practices that conform in every way with the dictates of hygiene, compassion, and humaneness.
Original languageEnglish
Title of host publicationThe Halal Food Handbook
EditorsYunes Ramadan Al-Teinaz, Stuart Spear, Ibrahim H. A. Abd El-Rahim
PublisherWiley-Blackwell
Chapter20
Pages331-341
Number of pages10
ISBN (Electronic)9781118823026, 9781118823101
ISBN (Print)978111823125
DOIs
Publication statusPublished - 12 Feb 2020

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Ramadan Al-Teinaz, Y., M. Regenstein, J., Lever, J., Katme, A. M., & Unsdorfer, S. (2020). The Halal and Kosher Food Experience in the UK. In Y. Ramadan Al-Teinaz, S. Spear, & I. H. A. Abd El-Rahim (Eds.), The Halal Food Handbook (pp. 331-341). Wiley-Blackwell. https://doi.org/10.1002/9781118823026.ch20