We are proud of our world-leading food safety record

Food safety is an everyday priority for all of our team, and Domino’s has a strong track record in food safety.

A comprehensive food safety program operates in every market, which is supported by additional, independent audits conducted by Domino’s Pizza Inc.

This ensures full objectivity in identifying issues and opportunities for continuous improvement. We have rigorous processes in place to identify any food quality issues (even where not a food safety issue).

We also have thorough traceability and product recall systems in all the markets in which we operate. In addition, all Domino’s commissaries are third party certified to FSSC22000, have Five-Star certification and certification by Domino’s Pizza International.

We also have a thorough Hazard Analysis and Critical Control Point (HACCP) plan in place to assure product safety for our customers. We also have systems in place to ensure our suppliers’ certification is up to date, and they meet our guidelines on food safety.

Food safety is critical – All our suppliers are audited to check for compliance

All suppliers complete a supplier approval questionnaire. This is currently in place due to Covid-19 restrictions on site audit visits in lieu of the supplier factory audits carried out prior to the pandemic. Suppliers considered ‘high risk’ are audited every one-to-two years and ‘medium risk’ are audited every two-to-three years. This consists of the supplier questionnaire and a factory walk through (prior to the pandemic). All suppliers are required to have HACCP or equivalent food safety certification, which ensures third party auditing takes place as well. Domino’s does not audit indirect suppliers, however our suppliers require their own suppliers to have HACCP/Food Safety Certifications in place as part of their approved supplier programs which ensures auditing is conducted by a third party.

Domino’s approach to non-compliance, which is also a strong feature of the modern slavery policy in development, is that where problems are detected, automatic termination of contracts is not the best outcome. This is especially true in the detection of any human or labour rights issues detected, as contract termination is known to result in poor outcomes for vulnerable parties in the supply chain. Domino’s response in the first instance is to work with suppliers to rectify any non-compliance issues identified through regular audits.

Reporting on incidents and their follow-up is part of Domino’s recall plans and where non-compliance is identified, all suppliers and distribution centres have recall procedures in place.

We care about the sustainability and quality of our food and strive for the best

Domino’s is on a continuous quest to improve the quality of the food we serve. We believe our products should be true to what our customers expect, using high quality ingredients while delivering excellent taste and value for money.

In recent years our European team made significant improvements to achieve a 100% clean-label menu in our European markets. The team has delivered a menu that is between 86% and 100% free of artificial colours, flavours and preservatives in our established markets. We now have stores in six markets with no artificial colours and stores in three markets with no artificial flavours. This is a significant step in our ambition to deliver a menu that is 100% free from artificial colours and flavours in all our markets.

We are also reducing allergens in our products and have become one of the first Quick Service Restaurants to offer vegan cheeses, as well as vegan doughs and proteins. We are currently working to introduce new lower-carbon offerings and to harness future food technologies to improve nutrition within the food industry.

We are also making significant progress in reducing the fat and sodium content of our products in all markets. Our pizza dough is the foundation of every great pizza. It is vegan friendly, free of sugar, and MSG free. We are in the process of upgrading all of our APAC stores to enable in-store dough preparation, making our handmade pizzas fresher and more enjoyable for customers. In Japan, we have already converted over 20% of our off-site dough-making stores to in-store dough-making. All of our newly opened stores from October 2022 are set up to enable in-store dough-making from the outset.

Some other food improvements we have delivered include, in Australia:

• a 25% decrease in the fat content of our cheese

• a 40% decrease in the fat content of our seasoned chicken

• a 60% reduction in the fat content of our ham

We endeavour to avoid the use of palm oil in our food. However, if used, we ensure it is 100% sustainably sourced and meets the standards of the Roundtable on Sustainable Palm Oil (RSPO).

We do not contribute to the depletion of global fishing stocks, instead using farm-grown seafood where possible. Where seafood is wild-caught, for example Tuna, we only buy seafood that does not use ‘fish aggregator devices’ (FAD-free Tuna) that reduces bycatch.

We are proud of the quality of our products and we are always seeking out opportunities for continuous improvement.