Publix

⚠️ Risks & cross-contamination

• Cross-contamination risk exists in areas that handle gluten-containing foods (deli, bakery, etc.).
• There is explicit evidence that staff can and will change gloves and clean surfaces when handling gluten-free foods, which lowers risk when properly managed.
• Several notes indicate that some GF items are frozen or prepared in separate workflows, highlighting variability by department and product.