Subway Restaurant Compliance Follow-Up Checklist
by Daniel Karsting, from the Community
This Subway restaurant compliance follow-up checklist helps managers validate food safety and operations across a store visit. It covers product shelf life for teas, soups, flatbreads and wraps; temperature ranges and log completion; produce freshness; handwashing; equipment and surface cleaning for toasters and slicers; storage and bread handling; sanitation of beverage stations, vents, proofer drip trays and drains; condenser maintenance; and restroom fixtures.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.