Outback Steakhouse

⚠️ Risks & cross-contamination

• The kitchen is not described as a dedicated gluten-free facility, so cross-contact is a theoretical risk when normal kitchen operations occur.
• However, there is substantial evidence of proactive precautions: staff training on gluten-free needs, use of a separate GF menu, and procedures like changing gloves and using clean utensils when handling GF orders.
• Some items (notably fries) have been reported as not GF in certain locations due to shared fryers. Busy times can also precipitate ordering errors, though many guests report management or staff double-checking orders to mitigate risk.
• Overall, cross-contamination risk is present but mitigated through explicit ordering protocols and staff oversight; safety appears strong when steps are followed.