What might be a consequence of cross-contamination in sides?

The potential for gluten exposure as a consequence of cross-contamination in sides is important to understand. Cross-contamination occurs when gluten-containing foods come into contact with gluten-free foods, which may happen through shared cooking surfaces, utensils, or preparation areas. As a result, individuals with gluten sensitivities or celiac disease could inadvertently consume gluten, leading to adverse health effects.

In this context, the concern is primarily for those who need to adhere strictly to a gluten-free diet for their health. This highlights the necessity of careful food handling and preparation in the kitchen to avoid mixing products, ensuring that meals remain safe for those with dietary restrictions.

While other options may seem appealing—for example, improved flavor or increased cooking time—these do not directly address the health implications that arise from cross-contamination. Always prioritizing the safety and dietary needs of customers is paramount in any food service environment.