Through collaboration and progressive quality control practices, our goal is to mitigate food safety and security risks in all markets.
Food safety and quality are top priorities at Subway®. Our goal is to serve food that consistently meets the highest quality and safety standards – from the time it is grown, harvested, or caught, to when it is put into a sandwich, wrap or salad in our restaurants.
All approved facilities that supply food to Subway® restaurants undergo a rigorous third-party audit for food safety, including HACCP (Hazard Analysis and Critical Control Point) and GMPs (Good Manufacturing Practices). In addition, we also require our growers to adhere to good agricultural and harvesting practices and achieve a Global Gap certification.
Subway® provides mandatory training for franchisees and their employees on the importance of food safety and allergen awareness. All team members are trained and required to follow safe food handling and monitoring processes, which include hand washing policies, product temperature monitoring and strict shelf-life procedures.