Regulation of RTE Foods in Indonesia, Singapore, and USA: A Literature Review

Food is a fundamental human right. In Indonesia Law Government Regulation No. 86 of 2019, clasified food into fresh, processed, and Ready-to-Eat (RTE) food. Changes in consumption patterns, particularly in urban areas, have increased RTE food demand. Data from Indonesia Central Bureau of Statistics showed that household spending on RTE foods rose from 25.9% in 2013 to 34% in 2019, the Indonesia Ministry of Health (MoH) recorded 69 food poisoning incidents in 2024 related to RTE products. Similarly, the Singapore Food Agency (SFA) reported 22.5 foodborne illness cases per 100,000 population in 2023–2024, with over half linked to catered foods. In the United States, a 2024 Salmonella outbreak from underprocessed RTE meat caused 104 illnesses and 27 hospitalizations. Given recurring RTE food safety incidents, comparing regulatory frameworks is crucial to identify best practices and policy gaps. This study compared RTE food regulations in Indonesia, Singapore, and the United States. Singapore represents a developed Southeast Asian country, while the United States is a leading voice in global food safety. Through a descriptive review it is shown that Indonesia and Singapore adopt Codex Alimentarius Commission principles in food safety and hygiene. Indonesia focuses on licensing and hygiene certification by the MoH, while Singapore enforces centralized control under the SFA (Singapore Food Agency) with strict microbiological and temperature standards. The United States enforces a preventive, risk-based approach via the FDA (Food and Drug Administration) Food Code and USDA-FSIS (United States Department of Agriculture – Food Safety and Inspection Service). Singapore and the United States show more mature and preventive regulatory frameworks. Therefore, Indonesia needs to strengthen risk-based supervision, hygiene certification, and laboratory capacity.