Jersey Mike's Subs

⚠️ Risks & cross-contamination

• There is still an inherent cross-contamination risk in any non-dedicated GF facility or shared kitchen, especially with shared toppings or grills. The evidence here, however, consistently shows proactive mitigation: dedicated GF prep areas or stations, separate knives, parchment or paper barriers, fresh gloves, and separate mayo or condiments when needed.
• A substantial portion of recent feedback highlights strong staff training and routine adherence to GF protocols, which markedly reduces risk.
• There are occasional negative or mixed reports (often tied to peak times or individual staff lapses), underscoring that safety depends on consistent practice across shifts. As with any chain option, staying proactive—stating an allergy clearly, watching the prep, and confirming gloves/new utensils—helps maintain safety.