ANSWER
Malaysia
According to Food Hygiene Regulations 2009, the storage of food intended to be sold by retail at a chilled condition is between a temperature of minus 1°C to 10°C for a continuous period.
Reference
Ministry of Health. (2009). Food Hygiene Regulations 2009. Regulation 38.
Indonesia
According to BPOM’s Guidelines for Good Retail Process in Traditional Market, chilled product should be stored in a special displaying unit or cold showcase with a constant temperature of 0-4°C.
Reference
Badan Pengawas Obat dan Makanan Republik Indonesia. (2015). Guidelines For Good Retail Process in Traditional Market (Number 5 Year 2015).
Thailand
According to the Notification of Ministry of Public Health B.E. 2561 (2018) Re: Principles and method of determining the temperature for stored food fresh in distribution location, refrigeration means keeping food fresh at temperatures from 0°C – 10°C. Table below is the overview of duration of food storage in chill and frozen condition.
| Kind of food | Chill | Frozen | ||
| Temperature (degree oC) | Time (day) | Temperature (degree oC) | Time (day) | |
| Meat fresh such as pork, beef, lamp, goat or etc. | ||||
| Fillet steak | ≤ 5 | ≤ 5 day | < -18 | ≤ 12 months |
| Minced meat | ≤ 5 | ≤ 5 day | < -18 | ≤ 6 months |
| Offal | ≤ 5 | ≤ 2 day | < -18 | ≤ 4 months |
| Poultry such as chicken, duck or etc. | ||||
| Whole poultry | ≤ 5 | ≤ 2 day | < -18 | ≤ 12 months |
| Piece of poultry | ≤ 5 | ≤ 2 day | < -18 | ≤ 9 months |
| Gizzard | ≤ 5 | ≤ 2 day | < -18 | ≤ 4 months |
| Fish and seafood products | ||||
| Whole fish | ≤ 5 | ≤ 2 day | < -18 | ≤ 6 months |
| Piece of fish | ≤ 5 | ≤ 2 day | < -18 | ≤ 3 months |
| Shrimp, shell, crab, squid | ≤ 5 | ≤ 2 day | < -18 | ≤ 6 months |
| Egg | ||||
| Whole fresh egg | ≤ 5 | ≤ 5 weeks | Should not be frozen | |
| Raw egg york, egg white | ≤ 5 | ≤ 3 weeks | < -18 | ≤ 12 months |
| Vegetables | ||||
| Leafy vegetables | ≤ 7 | ≤ 5 day | Should not be frozen | |
| Tubers vegetables | ≤ 10 | ≤ 10 day | Should not be frozen | |
| Fruit vegetables | ≤ 10 | ≤ 10 day | Should not be frozen | |
| Fruits | ||||
| Thick rind | ≤ 10 | ≤ 2 weeks | Should not be frozen | |
| Thin rind | ≤ 5 | ≤ 5 day | Should not be frozen | |
Reference
Ministry of Public Health Thailand. (2018). Notification of Ministry of Public Health B.E. 2561 (2018) Re: Principles and method of determining the temperature for stored food fresh in distribution location.
