Promote Well Being

We strive to help our guests live balanced lives, serving up better-for-you-options.

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 or salad in our restaurants.

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 a rigorous third-party audit for food safety, 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.

We care about food. Where it comes from and how it nourishes us is just as important as how it tastes.

We care about food. Where it comes from and how it nourishes us is just as important as how it tastes.

Subway provides mandatory training for franchisees and their staff on the importance of food safety. All team members are trained and required to follow safe food handling and monitoring processes, which include handwashing policies, product temperature monitoring and strict shelf-life procedures.

Our food safety policies are at least as stringent as the guidelines for both the FDA’s Food Code and The National Restaurant Association's Serve Safe® program. Whenever a local code differs from these guidelines, our policy is that the restaurant must always follow the most stringent policy.
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