True Food Kitchen

⚠️ Risks & cross-contamination

• Cross-contamination is acknowledged as a concern in the dining-out experience. Many diners report that staff are trained to avoid cross-contact, with practices like separate prep areas, dedicated utensils, or manager-delivered plates.
• Some reviewers report gluten exposure or reactions, even when items are labeled GF or when ordering with allergy notes. These instances appear to be isolated and not the norm across the bulk of recent experiences.
• Overall, the evidence leans toward a careful approach to allergen handling, but the possibility of cross-contact cannot be declared entirely absent.