McDonald's

⚠️ Risks & cross-contamination

• Cross-contamination is a recognized risk in fast-food kitchens; staff practices and kitchen setup can influence safety, especially when the restaurant is busy.
• At times, some staff have been observed to toast or prepare gluten-free buns in close proximity to regular products, which can raise cross-contact concerns.
• Several diners report positive experiences with dedicated practices (e.g., dedicated fryers, separate packaging) that reduce risk, while others experienced less-controlled environments.
• Overall, while many customers with celiac disease have eaten here without illness, the lack of a dedicated gluten-free facility means there is inherent risk that cannot be fully eliminated.