Promote Well Being
As consumers Search for Better®, we’re helping our guests live balanced lives and serving up better-for-you options.
Food Safety and Quality Assurance
Our aim is to minimize food safety risks and to ensure high quality standards across all markets.
Food safety and quality assurance are top priorities. From the time ingredients are grown, harvested, or caught to when they are served in our restaurants, we work to ensure they meet rigorous food safety and quality standards.
Our high standards for food safety ensure that our guests are getting the quality they expect from the Subway® brand. All approved facilities that supply food to Subway® restaurants undergo third-party audits for food safety, including HAACP (Hazard Analysis and Critical Control Point) and GMPs (Good Manufacturing Practices). In addition, our auditing process ensures that good agricultural and harvesting practices (GAP’s and GHP’s) are used by our agricultural suppliers.
Subway® provides mandatory training for franchisees and their teams on the importance of food safety and quality control. All team members are trained and required to follow safe food handling and monitoring practices, including handwashing, product temperature monitoring and strict shelf-life requirements.
Our food safety policies in the U.S. meet or exceed the FDA’s Food Code and The National Restaurant Association's ServSafe® program. Whenever local regulations differ, our policy is that the restaurant must always follow the most stringent standard.
Food safety and quality assurance are top priorities. From the time ingredients are grown, harvested, or caught to when they are served in our restaurants, we work to ensure they meet rigorous food safety and quality standards.
Our high standards for food safety ensure that our guests are getting the quality they expect from the Subway® brand. All approved facilities that supply food to Subway® restaurants undergo third-party audits for food safety, including HAACP (Hazard Analysis and Critical Control Point) and GMPs (Good Manufacturing Practices). In addition, our auditing process ensures that good agricultural and harvesting practices (GAP’s and GHP’s) are used by our agricultural suppliers.
Subway® provides mandatory training for franchisees and their teams on the importance of food safety and quality control. All team members are trained and required to follow safe food handling and monitoring practices, including handwashing, product temperature monitoring and strict shelf-life requirements.
Our food safety policies in the U.S. meet or exceed the FDA’s Food Code and The National Restaurant Association's ServSafe® program. Whenever local regulations differ, our policy is that the restaurant must always follow the most stringent standard.
*Statements reflect Subway-operated markets only. Markets operated by an independent master franchisee may vary.
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