Allegations of the use of pork fat in the production of imported stainless steel trays for the Free Nutritious Meal (MBG) program have surfaced. This issue touches on critical points regarding the halal certification of trays, which come into direct contact with schoolchildren’s meals daily, such as the alleged use of lard oil. The product does not yet have a Halal Certificate from the Halal Product Assurance Agency (BPJPH). What is the opinion of IPB University packaging expert and halal auditor at LPPOM, Prof. Dr. Nugraha Edhi Suyatma, STP, DEA?Â
The alleged use of pork fat/lard oil in the production of imported stainless steel trays from China used for the Free Nutritious Meal (MBG) program is no trivial matter. This issue emerged after the Indonesia Business Post (IBP) released the results of an investigation into the tray production center for the global market in the Chaoshan industrial area, Guangdong, China.
This controversy concerns not only halal certification but also food safety (thayyib), which is inseparable from the concept of halal certification. Consumers, especially school children who are the beneficiaries of the MBG program, should receive full assurance that the tableware they use is both safe and halal.
As a food packaging expert from IPB University and a halal auditor for LPPOM, Prof. Dr. Nugraha Edhi Suyatma, STP, DEA, emphasized that this issue requires a profound and comprehensive response. “This issue concerns not only halal certification but also food safety (thayyib), which are two inseparable elements of the halal certification concept,” he explained.
Critical Points of Stainless Steel Tray Halal Certification
The process of manufacturing stainless steel trays consists of several critical stages. First, the stainless steel sheet material is prepared. After that, the material is cut and shaped (stamped or pressed) to size. If necessary, the trays undergo welding or joining processes.
The next stage is surface polishing to create a smooth, shiny, and easy-to-clean surface. In the final stage, chemical treatment or acid pickling/passivation is performed to remove oxides and residues, and to form a protective layer of chromium oxide.
However, the critical point regarding halal aspects arises during the stamping and forming processes. According to Prof. Nugraha, the use of lubricants or cutting oils at this stage is crucial to reduce friction and prevent surface damage.
“In modern industry, safe, food-grade, mineral oil-based or synthetic lubricants are used. However, in small-scale industries, animal fat-based lubricants, including lard oil, can be used to reduce production costs. The use of these materials, even though there may be a final cleaning step, still raises questions regarding halal compliance,” he said.
The Importance of Thayyib Factors
Besides lubricants, the quality of the stainless steel used is equally important. 304 or 316 stainless steel is categorized as food grade because it is rust-resistant and stable when in contact with food, including acidic foods. However, the cheaper 201 stainless steel is often chosen as an alternative. According to Prof. Nugraha, using 201 stainless steel carries the risk of health problems.
“201 stainless steel is cheaper, but it is susceptible to corrosion, especially when in contact with acidic ingredients such as tomato sauce, vinegar, or fruit. This corrosion can trigger the release of heavy metals such as manganese, nickel, or chromium into food. If present in excessive levels, these metals can pose health risks, such as nervous, liver, kidney, and respiratory system disorders. Therefore, choosing high-grade, truly food-grade stainless steel is non-negotiable,” he emphasized.
From a halal and thayyib perspective, halal and thayyib are two complementary aspects. From a halal certification perspective, the production process must avoid the use of impure materials, including during the lubrication stage. From a thayyib (good) perspective, selecting food-grade stainless steel is crucial to ensure trays remain safe for repeated use, resist rusting, and resist reaction with acidic foods. Prof. Nugraha emphasized that food packaging products, such as trays, used extensively in schools, catering services, restaurants, and other public facilities, must meet both of these requirements.
“A product cannot be considered halal thayyiban if it is halal but not safe, or safe but still questionable from a halal perspective. Consumer protection, especially for school children, can only be guaranteed through an official inspection, testing, and fatwa (religious decree), accompanied by strict import regulations and quality control,” he explained.
Halal Thayyiban Part of Consumer Protection
The alleged use of lard oil gained momentum after the release of a Safety Data Sheet (SDS) document translated by an official sworn translator. Technically, lard oil is known and used in the metal industry. However, Prof. Nugraha emphasized that this claim cannot yet be validated.
“This claim cannot be declared valid without original documents and independent laboratory testing. Therefore, official verification by the Halal Product Assurance Agency (BPJPH) in conjunction with the Indonesian Council of Ulama (MUI) for halal certification and the National Agency of Drug and Food Control (BPOM) for food safety is urgently needed,” he emphasized.
To address this challenge, LPPOM is ready to be the best partner for businesses. Through the Halal On 30 program, companies can understand the complete halal certification process in just 30 minutes via the link bit.ly/HalalOn30. Furthermore, the LPPOM MUI Laboratory, accredited to ISO/IEC 17025:2017, also provides packaging migration testing services, information about which can be accessed at https://e-halallab.com/. This support makes the process of achieving halal and safe products easier, more transparent, and more reliable.
The case of imported stainless steel trays reaffirms the necessity of integrating halal and thayyib aspects. The use of safe halal lubricants and the selection of the correct stainless steel grade (304/316) are absolute standards that cannot be compromised. If either aspect is neglected, whether halal or thayyib, the product can no longer be considered halal and thayyib.
Protection of the public, especially school children as the nation’s future generation, can only be achieved if inspection processes are carried out meticulously, laboratory testing is conducted independently, fatwas are issued officially, and import regulations and quality control are strictly enforced. (YN)
Reference: https://indonesiabusinesspost.com/5066/investigations/from-chaoshan-to-classrooms-illegal-imports-health-hazards-and-halal-concerns
