Chick-fil-A

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination risk cannot be ruled out in all prep areas.
• The strongest safety signals come from staff actively signaling allergies, performing glove changes, using dedicated fryers for certain items, and bagging/lining up items separately for allergy orders.
• A minority of reports describe lapses or uncertainties (e.g., occasional out-of-stock GF buns, or mixed experiences with fryer status). As with any fast-food chain, results can vary by location and staff familiarity with celiac protocols.