High-Risk Areas for Cross-Contamination in Restaurants

Shared Fryers

• Ask: Inquire about dedicated fryers for gluten-free items.
• Suggestion: Opt for grilled or oven-baked alternatives.

Grilled Surfaces:

• Ask: Request your dish to be prepared on a cleaned section of the grill.
• Suggestion: Choose proteins cooked in separate pans or on foil.

Shared Utensils:

• Ask: Confirm the use of dedicated utensils for gluten-free dishes.
• Suggestion: Politely request fresh utensils or use disposable ones.

Cross-Contaminated Ingredients:

• Ask: Question the staff about shared ingredients in salads, sauces, or toppings.
• Suggestion: Opt for simple, whole ingredients and request ingredient lists.

Common Fryer Oil:

• Ask: Confirm the oil used in the fryer is not shared with gluten-containing items.
• Suggestion: Explore grilled or baked options to avoid fried foods.

Shared Cutting Boards:

• Ask: Inquire about separate cutting boards for gluten-free preparations.
• Suggestion: Request the use of a clean board or surface.

Sauces and Marinades:

• Ask: Check for gluten-free alternatives or request sauces on the side.
• Suggestion: Choose dishes with simple seasoning or ask for customized options.

Bread Baskets on Tables:

• Ask: Request that bread baskets be removed or kept away from your table.
• Suggestion: Communicate your dietary needs to the server upon arrival.