Asian Box

⚠️ Risks & cross-contamination

• A negative catering review noted gluten appeared in catering orders on two occasions. This suggests that, in some catering scenarios, there may be cross-contact risks if strict processes aren’t followed.
• There was a past report of a staff miscommunication about soy sauce containing gluten. In at least one case, staff consulted an allergen binder and a change was made; later communications indicated tamari (gluten-free soy sauce) is used. This indicates that staff training and consistent allergen labeling are important, but such incidents appear to be addressed when identified.
• Overall, while rare incidents exist, the preponderance of evidence points to a dedicated gluten-free operation with strong safety practices.