Chapter 01 — Food and Beverage Sanitation

The following definitions shall apply in the interpretation and enforcement of this article: (a) “Employee” means any person who handles food or drink during preparation or serving or who comes in contact with any eating or cooking utensils, or who is employed in a room in which …

The director of health, public health officer, the chief sanitarian, or anyone appointed by the director is authorized to enforce any provisions of Title 25 ASCA, or any rules promulgated thereunder. History: Pub. Health Reg. 1, eff 19 Dec 63 § 2.

The director of health or his agents shall inspect all food establishment within his jurisdiction as often as he deems necessary for the enforcement of the provisions of Title 25 ASCA, or any rules promulgated thereunder. The person operating the food establishment shall, upon re…

Samples of food, drink, and other substances may be taken and examined by the director of health or his agents as often as may be necessary for the detection of unwholesomeness or adulteration. The director or his agents may condemn and forbid the sale of, or cause to be removed …

All foods establishments shall comply with the following items of sanitation: (a) Ratproofing. All buildings used to house a food establishment shall be made ratproof, freed of rats, and maintained in a ratproof and rat-free condition. (b) Floors. The floors of all rooms in which…

Any person who violates this article is guilty of a class C misdemeanor and shall be, upon conviction, sentenced accordingly, as provided by 25.0110 ASCA. History: Pub. Health Reg. 1, eff 19 Dec 63, § 6.

The following words and phrases, as used in this article, shall mean: (a) ” Approved product” means any item of frozen food produced in plants sanctioned by a competent regulatory authority which has been transported, delivered, received, or stored while being maintained in accor…

Wholesale or retail distributors shall sell or offer for sale only approved products. The possession of unapproved products by the wholesale or retail outlet in his place of business or in a warehouse or storage room shall be prima facie evidence that possession is for the purpos…

The director of health or his agents shall make inspections of the storage or retail display of frozen food. All products shall be approved or disapproved for consumption by the director or his agents after determining whether they are safe for consumption. Spoiled, thawed, or de…

Wholesale and retail distributors of frozen foods shall display, store, and maintain the same in such a manner that the internal temperature thereof does not exceed 0 degrees Fahrenheit. History: Pub. Health Reg. 2, eff 7 Jan 64, Part 1 § 4.

(a) Wholesale and retail outlets shall not accept delivery of frozen foods whose internal temperature exceeds, or has exceeded, twenty degrees Fahrenheit. After the product has been received it shall be the responsibility of the owner and/ or manager to immediately place the froz…

Requirements for wholesale outlets of frozen foods: (a) Temperature. All frozen food warehouses shall maintain a temperature of 0 degrees Fahrenheit or below in storage areas. A temperature of -10 degrees Fahrenheit is recommended. (b) Storage Manner. The products to be stored sh…

Requirements for retail outlets of frozen foods: (a) Thermometers. An accurate cabinet thermometer shall be provided for all display cases and storage areas. The thermometer bulb shall be located in the warmest zone. (b) Frozen Storage Area. Frozen products shall be moved into fr…

All establishments in which frozen food or food products are sold or stored must at all times be kept in an approved, sanitary condition in compliance with all provisions of this article. All parts of buildings in which frozen foods and/ or food products are handled or stored sha…

Rules for the manufacture of frozen desserts in soft ice cream freezers, counter freezers, and custard machines: (a) Freezing and Hardening Units. Each freezing unit and hardening cabinet shall be enclosed in a room containing nothing which does not pertain to the manufacture and…

A hot water tank, with suitable heating facilities, of not less than 30 gallons capacity, shall be installed; hot water and cold water shall be piped to the wash sink and freezer location; enough hose shall be provided to run water into the freezer; after the freezer and parts ha…

Freezers and accessories shall be dismantled and valves taken apart after each day’s use and thoroughly washed and sanitized. History: Pub. Health Reg. 2, eff 7 Jan 64, Part 2 § 3.

Cleaning and sanitizing powders and solutions may be used in the cleaning and sanitizing of equipment and apparatus, but these powders and solutions shall not be used as substitutes for heat treatment. History: Pub. Health Reg. 2, eff 7 J an 64, Part 2 § 4.

Samples of frozen desserts and pasteurized mix may be tested as often as an inspector of the sanitation department requires. Samples of frozen desserts from stores, cafes, soda fountains, restaurants, hotels, boardinghouses, mobile units, and other places where frozen desserts ar…

Any person who violates this article is guilty of a class C misdemeanor and shall be, upon conviction, sentenced accordingly, .as provided by 25.0110 ASCA. History: Pub. Health Reg. 2, eff 7 Jan 64, Part 2 § 6.

The director of health may suspend or revoke the health permit issued to any food establishment upon the violation by the holder, or by a person in his employ or under his supervision or control, of any public health rule. Such suspension or revocation shall be subject to the sam…

For the purpose of this article, the following definitions shall apply: (a) “Meat” means the edible part of the muscle of cattle, sheep, swine, or goats which is skeletal or which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, with or without the acc…

The building in which the meat market is located shall be of such construction and materials that it may be readily kept in a sanitary condition and in good repair. Buildings shall be free of rodents, flies, and other insects at all times. History: Pub. Health Reg. 4, eff 13 Aug …

Every meat market shall have sufficient floor area to accommodate all the necessary operations. All floors shall be of smooth concrete, tile, or similar impervious material. Where drains are used, they must be trapped and shall connect with the sanitary sewerage system. Clean, si…

All walls and ceilings in a meat market shall be constructed of smooth, washable, non-absorbent material, free from cracks, crevices, and open joints, and shall be kept well painted. All right angles where walls and floors meet should be constructed with a rounded, sanitary joint…

All openings to the outside shall be effectively screened and such screens shall be kept in good repair. All screen doors shall open outward and shall be self-closing without leaving cracks through which flies and other insects may pass. All necessary procedures shall be carried …

Water supply, toilets, washrooms, and other sanitary conveniences shall be furnished in meat markets in compliance with Article I. Signs shall be conspicuously posted requiring all help to wash hands before beginning work and after each visit to the toilet. History: Pub. Health R…

A wash sink of sufficient size to permit complete immersion of utensils, with hot and cold running water and the necessary soap or washing powder, shall be installed for the washing of trays, utensils, and other equipment used in the market. Adequate protection to prevent splashi…

(a) All counters, blocks, or other equipment upon which meat or meat products are handled shall be thoroughly cleaned at least once each day and as much or as often as necessary to keep them clean and sanitary. No trays, racks, meat racks, or containers shall be reused without th…

(a) Meat and meat products for sale or on display shall be properly covered to protect them effectively from contamination by flies, other insects, dust, vermin, dirt, or from other sources of contamination. (b) No customers, or other persons not directly employed in the market, …

Sufficient refrigerator space shall be provided to accommodate the volume of business conveniently. Refrigeration shall not be considered satisfactory if the temperature in any part of the refrigerator or display cases exceeds 40 degrees Fahrenheit at any time. All refrigerators,…

All meat markets shall be provided with covered, galvanized-iron cans of sufficient size, not exceeding 20 gallons, and number to receive all refuse, offal, filth, meat scraps, bones, rubbish, and other waste materials that may originate around meat markets. Such cans shall be ke…

(a) No spoiled or tainted meat or meat products shall be offered for sale, stored, or kept on the premises. No live poultry or live animals of any kind shall be kept in the sales room of the meat market, nor shall this room be used for sleeping or domestic purposes. (b) The evisc…

No person suffering from a communicable disease, or known to be, or suspected of being a carrier of a communicable disease or having open and unprotected cuts or lesions, shall be employed in a meat market or permitted to remain on the premises. Each employer shall have in his po…

(a) All waste materials, obsolete and unnecessary objects, and rubbish of all kinds, shall not be permitted to accumulate in or immediately around the market. (b) Storerooms, basements, closets, and other parts of the building, pens, or coops for poultry or live animals, and rill…

It shall be the duty of the director of health or his agents duly authorized to. enforce this article, to seize and destroy or render inedible any and all foods covered by this article found to be unwholesome or to be not produced and/ or handled in compliance with this article o…

None of the operations connected with a meat market shall be conducted in any room used as living or sleeping quarters. Adequate lockers or dressing rooms shall be provided for employees’ clothing and shall be kept clean. Soiled linens, coats, and aprons shall be kept in containe…

It is unlawful for any person to operate a meat market in American Samoa who does not have a health permit from the director of health as required in 25.0501 ASCA. Such a permit shall be posted in a place where people can see it. Only persons who meet the requirements of this art…

Any person who violates this article is guilty of a class C misdemeanor and shall, upon conviction, be sentenced accordingly, as provided by 25.0110 ASCA. History: Pub. Health Reg. 4, eff 13 Aug 64, § 18.

The director of health may suspend or revoke the health permit issued to any meat market upon the violation by the holder, or by a person in his employ or under his supervision or control, of any public health rule. Such suspension or revocation shall be subject to the same condi…

For the purpose of this article the following definitions shall apply: (a) “Abattoir” means any slaughtering or meat processing, meat canning, curing, smoking, salting, rendering, or other similar establishment. (b) “Meat” means the edible part of the muscle of cattle, sheep, swi…

One copy of the complete drawings covering drainage, sewerage, plumbing, and the treatment and disposal of wastes and sewage, for new plants or for remodeling or extending existing plants, shall be submitted to the director of health or his agents and approved in advance of const…

There shall be abundant light, both natural and artificial, and sufficient ventilation in all rooms and parts of the plant to ensure proper sanitary conditions. History: Pub. Health Reg. 5, eff 23 Sep 64, § 3.

There shall be an efficient drainage and plumbing system for the abattoir and premises, and all drains and all plumbing, drains, and gutters shall be properly trapped and vented. History: Pub. Health Reg. 5, eff 23 Sep 64, § 4.

(a) Sanitary Sewage. All water-borne waste from toilets, lavatories, showers, and other facilities serving the employees shall be disposed of by treatment facilities approved by the director of health or his agents. (b) Industrial Waste. Industrial waste includes all solid and li…

(a) The water supply shall be running, ample, clean, and potable, with adequate facilities for its distribution in the plant and its protection against contamination and pollution. Every establishment shall make known and, whenever required, shall afford opportunity for inspectio…

The floors, walls, and ceilings, partitions, posts, doors, and other parts of all structures shall be of such materials, construction, and finish as will permit them to be readily and thoroughly cleaned. The floors shall be of nonabsorbent material, concrete or tile, and water-ti…

The abattoir in general, and the rooms and compartments in which any meat or meat product is prepared or handled in particular, shall be as free from odors as is practical. Toilets, rooms, catch basins, hide cellars, casing rooms, offal tanks, fertilizer rooms, and stables shall …

Every practicable precaution shall be taken to keep the abattoir free from flies, rats, mice, and other vermin. Compartments where edible products are handled shall be adequately screened so as to keep them free from flies. Insecticides and methods of application must be approved…

Dogs, cats, or other domestic animals shall not be permitted in abattoirs. History: Pub. Health Reg. 5, eff 23 Sep 64, § 10.