OK B Healthy

⚠️ Risks & cross-contamination

• A recent claim suggests sourdough bread made with wheat could be marketed as safe, which would be a significant cross-contamination risk for celiacs. This stands in contrast to the dedicated gluten-free designation and other safety signals, so it merits close attention.
• Over time, there have been notes about changes to lunch service and perceptions of gluten handling. Despite these, the overall GF dedication and positive recent signals remain prominent.
• The facility’s dedicated GF status provides a strong safety net, but it’s prudent to stay attentive to any new statements from the kitchen about gluten handling and ingredient sources.