Chipotle

⚠️ Risks & cross-contamination

• Primary risk driver: gluten-containing flour tortillas present in the kitchen, which can create cross-contact if precautions aren’t followed.
• Risk reduction methods documented: gloves changed, utensils swapped, surfaces wiped, ingredients pulled from back stock, and meals prepared from fresh containers when possible.
• Recency matters: recent reports emphasize proactive measures and positive outcomes, though busy periods may challenge workflows and occasional missteps can occur.