32-On the Humanity methods of Slaughter: Dr.L.Hill. (The Lancet/192 3.)
33—Stress; What is it & how can it be quantified? (T.H.Friend:Int.J.Stud.Anim..Problems/1980).
34—Relationships between Time of Stunning & Time of Throat cutting and their effect on blood pressure & blood splash in lambs. (Kirton, Bishop, Mullord: Meat Sci/1978) -
CODEX ALIMENTARIUS COMMISSION:
CONSULTATION DOCUMENT ON DRAFT GENERAL GUIDELINES FOR USE OF THE TERM "HALAL"
The draft General Guidelines for Use of the Term "Halal", which are being considered by the Codex Alimentarius Commission's Committee on Food Labelling. Here is some background information You may find helpful.
The Codex Alimentarius Commission is the international body responsible for the execution of the Joint FAO/WHO Food Standards Programme. The commission was created in 1962 by FAO and WHO. The program is aimed at protecting the health of consumers and facilitating international trade in foods.
The Codex Alimentarius is a collection of international food standards adopted by the Commission and presented in a uniform manner. It includes standards for all the principal foods, whether processed, semi-processed or raw. The Codex Alimentarius includes provisions in respect of the hygienic and nutritional quality of food, including micro biological norms, provisions for food additives, pesticide residues, contaminants, labelling and presentation, and methods of analysis and sampling. It also includes provisions of an advisory nature in the form of codes of practice, guidelines (such as the enclosed proposed draft General Guidelines for Use of the Term "Halal") and other recommended measures.
There are generally eight 'steps' to the adoption of Codex standards, codes of practice, guidelines or other recommended measures which are as follows:
