P.F. Chang's

⚠️ Risks & cross-contamination

• Cross-contact remains a theoretical risk in any large kitchen setting. Some reviews document gluten exposure or sickness, sometimes even after ordering from the GF menu.
• The degree of safety appears to correlate with how well the staff follows the established gluten-free protocols (dedicated prep spaces, color-coded plates, GF soy sauce availability) and with how busy the restaurant is at the time of dining.
• Because the collection includes reports of both safe experiences and occasional adverse events, it’s wise to:
• Tell your server about your celiac disease at the outset.
• Confirm that your specific dish will be prepared in a GF area with clean utensils and separate equipment.
• Request GF labeling on takeout packaging if you’re ordering for pickup or delivery.