sweetgreen

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which means cross-contact remains a non-zero risk.
• Bread and breadcrumbs can be present near the end of the prep line or at checkout in some locations, potentially introducing cross-contact if not managed carefully.
• Several reports note that staff will wash hands and change gloves and use separate utensils for gluten-free orders, which helps reduce risk when followed consistently.
• A few anecdotes point to inconsistent knowledge or process gaps, underscoring the importance of proactive communication and watching for open bread or shared surfaces.