Through collaboration and progressive quality control practices, our goal is to help mitigate food safety and security risks across the markets we serve.

All approved facilities that supply food to Subway® restaurants undergo a third-party audit for food safety, including HACCP (Hazard Analysis and Critical Control Point) and GMPs (Good Manufacturing Practices). We also work with our growers to follow good agricultural and harvesting practices, supported by recognised certifications such as Global G.A.P. Certification.

Subway® provides required food safety and allergen awareness training for franchisees and their employees. Team members are expected to follow safe food handling and monitoring processes, including hand washing practices, product temperature checks and strict shelf-life procedures.