Backyard BBQ

⚠️ Risks & cross-contamination

• The venue is not a dedicated gluten-free facility, which inherently carries a higher cross-contamination risk compared to dedicated GF facilities.
• The gluten-free fryer status has fluctuated; there was a report indicating the GF fryer was down, which can increase cross-contamination risk if non-GF fried items are prepared in shared equipment.
• There are mixed anecdotes about handling practices (e.g., glove changes and back-house meat/sides separation) and one report describing cross-contact risk due to glove practices, underscoring that practices may vary by shift or staff.
• Overall, while staff knowledge appears strong, the lack of a dedicated GF facility and inconsistent fryer availability introduce meaningful risk for people with celiac disease.