sweetgreen

⚠️ Risks & cross-contamination

• Bread and bread-related toppings are sometimes present near the preparation area or at the end of the line, increasing cross-contact potential.
• Storage trays and utensils have, in at least one recent report, touched bread, signaling a possible route for gluten exposure if not managed carefully.
• While many staff members wash hands, change gloves, and use separate utensils for gluten-free orders, experiences vary, and a few diners have felt uncertain about safety practices at times.
• The overall pattern shows strong attention to gluten-free handling in many visits, but the non-dedicated facility status means cross-contamination risk cannot be fully eliminated.