sweetgreen

⚠️ Risks & cross-contamination

• The kitchen is not dedicated gluten-free, which means cross-contact risk remains inherent in the setup.
• There are reports of bread being present at the end of the line and bread storage areas near toppings, which could contaminate otherwise gluten-free components if not strictly controlled.
• While staff frequently wash hands and change gloves for gluten-free orders, several accounts describe variability in how rigorously this is applied, and some customers have encountered situations where gluten-containing items were involved in preparation inadvertently.
• Despite successes, a recent recent experience highlights the potential for cross-contact if the process isn’t followed precisely (e.g., ensuring separate utensils and clean surfaces for GF items).