From:
ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
Date: Tue, Jan 25, 2011 at 11:16 AM
Subject: Gluten-Free Menu Options in Texas?
To: Paula Gomez <gomez_p@subway.com>, Rob Searfus <R.Searfus@sfaft.org>, Mack Bridenbaker <m.bridenbaker@sfaft.org>, Christine Sumecki <c.sumecki@sfaft.org>, Subway Customer Care Team <asksubway@subway.com>, “B. Pingarron” <b.pingarron@sfaft.org>, “M. Luby” <m.luby@sfaft.org>, “Anna Marie Seeley (Customer Care Representative)” <seeley_a@subway.com>, Kevin Kane <kane_k@subway.com>
Hello Friends at Subway,
I write to you today because we have had a dialogue going in the past about food allergies and cross-contamination that I would like to continue. I have recently read a few articles online informing the masses that Subway plans to roll-out some gluten-free menu options in the Dallas & Tyler Texas markets soon. If you would like to read the articles in question, here are some links:
While I would like to be able to applaud this effort, I also find it quite frustrating.
I am quite proud of Subway as an organization when I read such responsible things like “The baked goods will arrive pre-packaged and individually wrapped. Employees will be educated on how to cut the bread using a pre-wrapped knife to avoid cross contamination.” I mean, really… this is a novel idea and a stellar effort as well as great news for Celiac afflicted potential Subway customers. Certainly lines like “Also, to further avoid cross-contamination, that same Sandwich Artist will prepare the order from beginning to end, ensuring a 100-percent gluten-free meal” offer a level of comfort to those who must dine gluten-free. While other restaurants have offered gluten-free menus, you seem to understand that a knife that cuts a regular bun cannot also cut the bun of a gluten-free selection. This would, I imagine, be quite a worry for a wheat-allergic or Celiac person. I can imagine this scenario quite well, actually. You may remember my past missives expressing my allergy to shellfish (and more specifically to your “seafood” sub offering).
This is where my frustration sets in. I have written to you on multiple occasions expressing the frustration for not only my shellfish allergy, but all of the “top 8”; Milk, Eggs, Peanuts, Tree Nuts, Fish, Shellfish, Soy, & Wheat. Why have you picked this opportunity to only concentrate on the wheat? There are others too… I know of people with tomato and pepper allergies that would be thrown into the same anaphylactic shock that I would given I were to take a bite of unknowingly deathfish-laiden lunchmeat. While you seem to understand the importance of a gluten-free knife… what about a cheese-free, tomato-free, and shellfish-free knife? Perhaps you have forgotten my previous letter with a few colorful illustrations of the contaminated knife issue. I will repost here for your convenience:
Then we have the community knife. If one were to cut someone’s seafood sub with that knife, wipe it off, then cut my sub, there are STILL allergens on that knife, enough allergens to kill me. Do you want me to be thrown in to an Anaphylactic fit? I doubt it. Well, at least, I hope not.
Think about this – do you share your toothbrush with everyone in your household? Would you with everyone in your office? Would you share it with everyone that you pass on the way to work in the morning or with everyone who’s eating lunch with you at the same place where you’re choosing to dine?
Yes, it sounds gross, but those potential germs that you’re no doubt currently horrified of are the same as the very real allergens that will most certainly throw me into instant death.
If that didn’t do it for you, imagine I put a giant dried dog turd on the sandwich board, cut it in half, wrapped it, wiped off the knife [with a re-used dishrag type cloth], and then cut your sandwich. By Subway’s current logic, that knife is clean and contamination free. This is most certainly not a pretty picture to you, my friend. Is it?
Does any of this ring a bell?
Also, I have received conflicting reports on how such issues are currently handled or have been handled in the past. One reply states…
The Company policy directs our independent restaurant owners / operators to take all necessary precautions to prevent the possibility of cross contamination. This includes the policy of washing all utensils and containers after each use. Each restaurant is independently owned and operated and is the responsibility of the franchise owner to implement and enforce the policy.
Which seems to conflict with yet another reply…
I have gone ahead and copied our Training Department so that further lessons can be addressed with owners and their employees on proper handling.
And, the latest information according to the QSRWeb.com article is that “Sandwich Artists in those two markets will be trained on how to cut the roll with a pre-wrapped knife for one use only.” So, have they been trained in allergies in cross-contamination already, or not? Color me confused, my friends.
I’d feel safer if the seafood concoction wasn’t anywhere near the meat & cheese where it currently sits. I’d also feel safer if the same knife wasn’t used to cut all of the sandwiches, and the same dishrag-type towel wasn’t used to wipe off the knife in random intervals between sandwich slicing. I’d feel safer if all the sandwich artists, managers, and owners were trained on allergens, cross-contamination, and the seriousness of anaphylactic shock. I’d feel safer if all stores contained a first aid kit complete with an epi pen and clear instructions for its use.
Why should the Celiac-afflicted feel safer, but the rest of us with deadly food allergies should not? I look forward to your response, your insights, and how you plan to move forward regarding all potentially deadly allergens and how they are to be handled in your stores. Thank you once again for your time, I hope to hear from you soon.
Inquisitively,
-ERiC AiXeLsyD
P.S. – I was wondering, when you work in an office for Subway, do you have an in-office Subway in which the employees receive (or make) their own lunch? Or, is there a Subway nearby where you get free or discounted food? Or, are you all too sick of Subway to eat there?
From: Searfus, Rob <R.Searfus@sfaft.org>
Date: Fri, Jan 28, 2011 at 4:31 PM
Subject: RE: Gluten-Free Menu Options in Texas?
To: ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
Hello Eric,
My apologies for not replying earlier, I was traveling and in meetings most of the week, (as well as attending to some family business). But enough of the excuses.
Forgive me for not having more product answers, but I’m simply a field marketing representative out here on the west coast. I have inquired with our R&D department to try and get the answers to your questions. No replies yet, but this week has been tough for me to get a hold of anyone on the east coast due to the severe winter storms that they have been having (offices closed for at least a couple of days.)
I’ll follow up by e-mail when I get any answers for you.
Thanks, and BTW, what part of the US to you hail from?
Rob Searfus
Field Marketing Manager
Subway® Franchise World Headquarters
16337 SW Leeding Ln
Tigard, OR 97223
Cell: 503-954-5479
Toll Free: 1-800-888-4848 x 4089
Fax 503-579-6715
e-mail: searfus_r@subway.com
IMPORTANT CONTACT INFORMATION CHANGE: PLEASE NOTE MY EMAIL ADDRESS HAS CHANGED TO searfus_r@subway.com. Please update your address book to reflect this change. We are undergoing a technology transition. During this transition, you may still receive emails from the “sfaft.org” address. This is not an error, but please enter my new subway.com email address when sending emails.
But in the mean time, I made some pretty pictures. I can’t decide which one I like the most.
Who is Tom Weber? I have no idea. But, I do know that he's too cool to listen to local bands and give new music a chance. He's good at pointing out the obvious but sometimes necessary pay-to-play position of Pittsburgh bands opening for national touring acts, like The Blasters. What am I talking about? Well, there are a few Facebook Event Pages for this show, and Tom posted a comment on one of them: Put me down as a "maybe" — but not till af … Read More
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