Yes. The American Samoa Department of Health (ASDOH) requires food establishments that handle or prepare food for public consumption to follow recognized food safety guidelines, including the employment of a Certified Food Protection Manager (CFPM) in higher-risk food operations.

Per the US Department of Agriculture, National Agricultural Library, “No data has been reported on the Food Code status in American Samoa.” We suggest you contact the American Samoa Department of Health (ASDOH) for regulations pertaining to Food Protection Manager Certification in your area.

Yes. FMC^® is ANAB-CFP accredited, meeting U.S. and territorial requirements for food manager certification. It is recognized across American Samoa and accepted by public health authorities overseeing food safety and inspection.

 To get certified:

1. Enroll in the FMC^® training and/or certification exam.

2. Study with the optional online course (recommended).

3. Pass the FMC^® exam with a score of 70% or higher.

4. Download your certificate instantly, valid for five years.

 FMC^® certification is available across the territory, including:

• Pago Pago

• Tafuna

• Leone

• Nu’uuli

• Aua

• Fagatogo

• Mapusaga

• Faga'alu

• Vaitogi

• Faleniu

FMC^® is accepted in all villages and districts that enforce food safety compliance for licensed food businesses.

Yes. Mobile food vendors that cook or prepare meals must follow ASDOH regulations and have at least one Certified Food Protection Manager to maintain food safety standards.

Yes. Restaurants, fast food outlets, bars with food service, and grills are required to have a CFPM to meet inspection and licensing requirements.

Yes. Any hospitality venue or entertainment facility—such as resorts, beachfront lodges, casinos, horse racing or car tracks—that serves food must employ a certified food protection manager.

If they serve or prepare food on-site, such as in a deli or hot food counter, then certification is required. Retailers that only sell prepackaged items may not require certification but must comply with general food safety practices.

Yes. If hot food or ready-to-eat meals are served (e.g., popcorn with butter, pizza, or nachos), these venues must have a CFPM on staff.

Yes. Caterers who prepare, deliver, or serve food for events are required to have a certified food manager overseeing preparation and transportation practices.

Yes. K–12 schools and postsecondary culinary education programs that serve food or operate instructional kitchens must have at least one CFPM to ensure compliance and safety for students and staff.

American Samoa allows the limited sale of certain non-potentially hazardous foods prepared in home kitchens. While food manager certification is not mandatory for cottage food operators, FMC^® food manager training is strongly recommended to promote safe production, labeling, and growth into commercial food service.

Yes. FMC^® offers flexible exam options:

• Online exam with remote proctoring

• On-site testing using EduProctor™ (for group sessions or training partners)

• In-person testing may be coordinated with approved FMC^® partners

The FMC^® certificate is valid for five years and is recognized in American Samoa, the U.S. mainland, and other U.S. territories.

•  Accepted by ASDOH and local regulators

• ANAB-CFP accredited and nationally recognized

• Online access for remote island communities

• Mobile-friendly platform with instant certificate download

• Trusted by foodservice workers in both urban and rural areas