Erik's DeliCafe

⚠️ Risks & cross-contamination

• Positive signs include: separate toaster for GF bread, dedicated prep areas/stations for GF sandwiches, changed gloves for GF orders, and fresh toppings when requested; these practices reduce cross-contamination risk.
• There is at least one very old note indicating a wheat-containing GF bread in the past, which serves as a cautionary data point. The strongest, most recent evidence, however, supports careful handling and explicit GF preparation protocols.
• Overall risk appears low based on recent experiences, but as with any sandwich-focused operation, a residual cross-contact risk exists if strict protocols aren’t consistently followed.