Handwashing + Frying Products

Team member knowledge check · 27 questions

Premier food safety starts with us. Answer honestly — every miss gets reviewed with your manager before sign-off.

Open the Handwashing Job Aid

Before you start

Pick your Area Director, then your restaurant, then type your name exactly as your manager knows it.

1 · Area Director

Review before the test

What FSCC is — and what a "significant" means

FSCC stands for Food Safety Compliance Check — the food safety standard every restaurant is inspected against. Items are scored either as regular items or as significants — the ones that can make a guest sick. Any significant miss fails the section, so it is corrected on the spot, coached, and logged as a corrective action. Handwashing and cook temperature are significants.

F

Food

The product itself — cook temperatures, hold times, cooling, dating and raw-to-cooked separation.

S

Safety

Keeping the guest safe — handwashing, glove use, sanitizer strength, clean tools and surfaces.

C

Compliance

Doing it the one Pizza Hut way every single time, with logs completed and job aids followed.

C

Check

The inspection itself — a verified check of the restaurant against the standard, scored item by item.

Significants at the hand sink & fryer

  • No handwash at a required trigger (restroom, raw product, glove change, phone, face, trash, money).
  • Handwashing at the wrong sink, or a hand sink missing warm water, approved soap or single-use towels.
  • Sanitizer or gloves used in place of washing hands.
  • Same gloves taken from raw chicken to cooked product or clean surfaces.
  • Fry product served below 165°F at the coldest spot.
  • Raw-prep touchpoints left unsanitized after the mitt process is skipped.

Team member drinks — designated areas only

Employee drinks are never allowed on the make table or the closet metro rack. They belong in the designated area only.

Allowed

  • Only in the designated team member drink area your manager identifies at the start of the shift.
  • Covered cup with a lid and a straw, stored below and away from any food, packaging or food-contact surface.
  • Wash hands for 20 seconds before returning to the line after any drink.

Never allowed

  • On the make table or any prep table.
  • On the closet metro rack or any product shelving.
  • On the cut table, fry prep station, oven ledge or POS counter.
  • Open cups, cans or bottles without a lid anywhere in the Back of House.