For people with severe gluten intolerance, like those with Celiac disease, eating at Chipotle can be challenging because their kitchens have gluten-containing flour tortillas.
A study on cross-contamination with gluten in kitchens discovered that shared kitchen utensils such as wooden spoons, colanders, and ladles can pose a higher risk of contaminating gluten-free foods. However, the study also concluded that kitchen utensils used for preparing gluten-containing foods or cutting gluten-containing bread shouldn’t be manageable in a home environment.
To reduce the risk of cross-contamination at Chipotle, follow these steps:
Inform Your Server: Notify them about your gluten intolerance when you start ordering.
Request a Single Employee: Ask for one employee with clean, freshly washed hands and new gloves to prepare your meal entirely, rather than passing it down the line to multiple employees.
Separate Utensils: If feasible, request that your ingredients be scooped from fresh tubs using clean utensils to prevent cross-contact.
Despite taking these precautions, cross-contamination can still happen, especially for those highly sensitive to gluten. In such instances, it’s crucial to stay vigilant about ingredients and steer clear of potential sources of cross-contamination, like flour tortillas, cheese, and lettuce.
When ordering online, customers can click on “nutrition preferences” to indicate their gluten avoidance needs. They can also add an extra reminder in the notes section at the end of their order.