are taco bell nachos gluten free

This short buyer’s guide helps you decide if a fast food corn chip dish with nacho cheese fits a strict diet in the United States right now.

Ingredients may look simple: chips, nacho cheese sauce, and add-ons. Still, shared prep lines and shared fryer oil create real cross-contact risk. The brand itself notes some items are made without gluten-containing ingredients but warns about shared kitchen use.

This guide supports two paths. One is for people who want to minimize exposure and can accept small risk. The other is for people with celiac disease who must avoid contact entirely.

We will check ingredient lists, point out cross-contact hotspots, list questions to ask staff, suggest safer menu picks, and end with a clear “worth it or pass” decision framework.

What “gluten-free” means at Taco Bell in the United States

A food label isn’t the whole story — process and prep often shape real gluten exposure.

Taco Bell does not offer a certified gluten-free menu. Instead, many items are listed as made without gluten-containing ingredients. That phrase means the recipe lacks wheat, barley, or rye, but it is not a guarantee of zero trace contamination.

Made without vs certified

“Items made without” names ingredients, not lab testing. Certified gluten-free means testing and strict controls to meet the FDA 20 ppm limit. Taco Bell falls into the first category, not the certified one.

Why shared equipment matters

A shared kitchen with common fryers, prep surfaces, and utensils raises cross-contact risk. Staff gloves, scoops, and oil can transfer crumbs and proteins even when you order from a gluten-free menu.

FDA 20 ppm in plain English

The FDA sets 20 parts per million as the labeling threshold. Fast-food operations do not test each order or control every step to that standard. For someone trying to reduce exposure, the menu list can help.

For people with celiac disease, however, the process matters more than ingredients. Local staff training, busy hours, and menu changes make risk variable. This guide’s rule: ingredients matter, but process matters more in a shared kitchen environment.

Taco Bell’s gluten and allergen policy you should read before ordering

Before ordering, read the chain’s official allergen guide so you know what risks the kitchen setup may add.

Where to find official ingredient and allergen information

Visit the brand’s website for up-to-date ingredient lists and an allergen chart. The online guide flags items that do not contain gluten ingredients and notes supplier changes. Use this information before you pick from the menu, especially when limited-time items rotate.

How the company frames celiac disease vs sensitivity

The company identifies items made without gluten ingredients but does not operate a dedicated gluten-free facility. It explicitly warns that shared prep areas and equipment can cause cross-contact.

For people with celiac disease, even trace exposure can be medically serious. For those with non-celiac sensitivity, the risk profile may be different. Treat third-party lists as starting points and confirm at the restaurant.

What the website lists	What it does not guarantee	Practical action
Items without gluten ingredients	Zero cross-contact	Ask staff about line practices
Allergen and supplier updates	Dedicated gluten-free prep	Prefer simple builds and fresh gloves
Nutritional and allergen information	Medical clearance for celiac disease gluten exposure	Choose safer menu items or avoid if needed

are taco bell nachos gluten free

If you’re weighing a quick chip-and-cheese snack, know that ingredient lists tell only part of the story.

Nacho chips: corn-based, but the fryer and handling matter

Chips are typically corn-based and listed without wheat-containing ingredients. Still, shared fryer oil or nearby fried items can transfer crumbs and proteins.

Ask if the establishment uses a dedicated fryer for corn chips. If they share oil with breaded items, the risk cross-contamination rises sharply.

Nacho cheese sauce: ingredient list vs real-world prep risk

The nacho cheese sauce ingredient list may not include gluten. Real-world risks come from ladles, steam wells, and drips when staff scoop multiple sauces from the same area.

Request a fresh ladle and new gloves if you want to reduce cross-contamination risk while keeping the order simple.

Common add-ons that can raise exposure

Any topping handled near flour tortillas or breaded proteins.
Scoops used for both seasoned meats and toppings without cleaning.
Shared bins where chips and other crunchy items touch.

What to ask at the counter

Short script: “Do you use a dedicated fryer for corn chips? Can someone change gloves and use a clean utensil for my order?”

For people who want to minimize gluten, choose simple builds and ask for fresh tools. For celiac-level avoidance, skip the item to be safe.

Concern	Question to Ask	Practical Choice
Shared fryer oil	“Is this fryer used only for corn chips?”	Avoid if shared
Utensil/drip transfer	“Can you use a clean ladle and gloves?”	Request fresh tools
Line handling	“Are chips kept separate from flour items?”	Pick simpler options

Ingredient check: what’s typically in Taco Bell nachos (and where gluten hides)

Look past the obvious components to see where cross-contact and vague ingredients can hide gluten.

Common components and where risk shows up

Basic builds include corn chips, a cheese sauce, and toppings. Chips and cheese often list no wheat, but how staff handle them matters.

Gluten-containing ingredients to watch

Wheat-based items: flour tortillas, breaded proteins, and some crunchy shells.
Shared tools: scoops or fryers that touch multiple menu items.
Seasoned beef: note that seasoned beef has oats noted by celiac sources; this matters for people avoiding oats.

Seasonings, modified starch, and vague labels

Modified food starch and “natural flavors” can be gluten-free, but they add uncertainty. For strict avoidance, vague terms are red flags.

Component	Where gluten can hide	Action
Chips	Shared fryers or bins	Ask about dedicated fryer or fresh serving
Cheese sauce	Ladles, steam wells, cross-drips	Request fresh ladle and gloves
Proteins/toppings	Seasoning blends, oats in seasoned beef	Skip or replace with plain beans or cheese

Reading ingredient lists helps, but preparation controls determine real risk. Remove or swap risky items to lower exposure when ordering.

Cross-contamination hotspots: shared fryers, prep lines, and utensils

The biggest threats to a low-risk order come from oil, utensils, and how food is stored on the line. These are process issues in a shared kitchen that ingredient lists do not show.

Shared fryer oil and why it matters

Fried items coated in batter or breading can shed tiny crumbs into cooking oil. Those crumbs stay in the oil and can cling to plain corn chips cooked afterward.

This is why fryer separation is one of the top risk cross-contamination points for people avoiding wheat.

Flour tortillas on the line and contact transfer

Staff handle tortillas, wrappers, and other wheat items on the same prep surface. Hands, gloves, and wrappers can move residue onto nearby bins or chips.

Even brief contact can create gluten exposure for sensitive diners.

Storage and handling of crunchy shells and chips

Crunchy shells and chips are often stored near each other and grabbed with the same tongs or scoop. Shared storage raises the odds of cross-contact.

When exposure is likely — and what to ask

Rush periods, short staffing, and a single set of utensils raise the chance of contamination. If staff cannot confirm fryer separation or clean handling, the risk is higher.

Ask for fresh gloves and a clean scoop.
Request a new paper tray or bowl for serving.
If fryer separation can’t be confirmed, choose a different option.

Hotspot	Why it matters	Customer action
Shared fryer oil	Breaded crumbs stay in oil and transfer to later batches	Ask if a dedicated fryer is used; avoid if shared
Prep line handling	Hands and gloves move residue between items	Request fresh gloves and isolated build
Storage/tongs	Bins and utensils cross-touch different shells	Ask for clean utensils and separate serving container

If you have celiac disease, here’s what’s realistically safest

For people with celiac disease, even small kitchen lapses turn routine orders into health risks. The brand’s guidance clearly states it cannot guarantee orders are safe for this disease because many menu items are prepared in common areas.

Why the chain does not recommend menu items for celiac disease

The main issue is cross-contact. Shared fryers, prep lines, and utensils let tiny traces transfer between foods. That means ingredient lists alone cannot promise low ppm levels.

Staff training and peak-hour handling vary by location. Because of that variability, the company stops short of recommending its items to customers with celiac disease.

Beverages and sealed options as the lowest-risk choice

Sealed drinks and packaged sides reduce handling and offer the lowest chance of gluten exposure in a shared kitchen. Choosing a bottled drink or an unopened item is the safest in this setting.

If others order from the chain, eat beforehand or bring your own food.
Pick a drink and avoid the food line if you must stay with the group.
Prioritize health over convenience when exposure is likely.

Risk	Why it matters	Practical step
Shared fryer or utensils	Trace transfer between foods	Avoid cooked items; choose sealed drinks
Unreliable prep controls	Inconsistent staff practices	Do not rely on ingredient lists alone
Group situations	Pressure to join meals	Eat first or bring safe food; order a drink

For those who need lower-risk options but not full celiac avoidance, the next section lists items that are typically made without gluten ingredients. For strict medical avoidance, choosing alternatives outside a shared kitchen is safest.

Better picks than nachos: Taco Bell items made without gluten-containing ingredients

Simple builds and bowl-style plates usually lower the chance of contact with wheat-based items. Below are practical options and why they tend to be safer ingredient-wise, plus clear caveats about cross-contact in a shared kitchen.

Power Menu Bowl options

Power menu bowls (Chicken, Steak, Veggie) are easier to customize away from wheat because assembly is more controlled. Choose a protein listed as made without gluten-containing ingredients and ask to omit avocado ranch since that sauce contains gluten.

Bean-and-rice sides

Black beans and rice, black beans, refried beans, and seasoned rice are commonly listed as items made without gluten-containing ingredients. These sides round out a meal with minimal fryer involvement and fewer shared-oil risks.

Crunchy corn-shell tacos

Crunchy Taco and Crunchy Taco Supreme use corn shells, which are often considered a better bet than flour tortillas. Still, line handling and nearby breaded items can cause contact, so request fresh gloves and a clean build when possible.

Why these beat a chip-and-cheese order: fewer fryer variables, controlled assembly, less ladle-and-drip interaction.
Always confirm current ingredient lists and local prep practices before ordering.
For more location-specific guidance, check this Taco Bell guide on Find Me Gluten Free: Taco Bell menu options.

Item	Why it’s better	Caveat
Power Menu Bowl (Chicken/Steak/Veggie)	Controlled assembly, easy to skip risky sauces	Remove avocado ranch; ask for new gloves
Black beans & rice, refried beans	Minimal fryer use, ingredient lists often clear	Confirm current supplier notes
Crunchy Taco / Crunchy Taco Supreme	Corn shell limits wheat ingredient use	Line contact still possible; request clean handling

Power Menu Bowls: how to order them with fewer gluten risks

Choosing a bowl-style meal makes controlling sauces and toppings easier. A short plan cuts handling steps and lowers the chance of cross-contact on a busy line.

Remove Avocado Ranch (contains gluten)

Celiac.com (04/01/2025) notes Avocado Ranch contains gluten and should be omitted. Say clearly: “No avocado ranch, please—no drizzle.” Confirm staff understand and will keep the ladle away.

Pick proteins listed without gluten-containing ingredients

Choose proteins that the brand lists as made without wheat ingredients, such as grilled chicken or steak when available. Remember that listed ingredients matter, but prep can still cause contact.

Ask for fresh gloves and a clean build

Request new gloves and a separate build area when ordering. This reduces transfer from other items and tools.

Quick ordering template: “Power Menu Bowl, chicken, no avocado ranch, hold tortilla strips, new gloves please.”
Drive-thru friendly phrasing: “Power Menu Bowl with chicken, remove avocado ranch, no tortilla strips, please use fresh gloves.”
Final checklist before you leave: confirm avocado ranch removed, no tortilla or strip add-ons, and bowl built with clean utensils.

Step	What to say	Why it helps
Customize	“No avocado ranch; hold tortilla strips”	Removes a known source of contamination and wheat add-ons
Protein	“Grilled chicken or steak, please”	Uses items often listed without risky ingredients
Prep	“Can you use fresh gloves and a clean ladle?”	Reduces transfer from other line items

Sauces and toppings: what usually works and what to skip

Small add-ons can change risk more than the main order. Choose sealed packets and simple produce when possible.

Sealed sauce packets that often work

Many diners pick sealed Hot or Mild sauce packets from the official gluten-free menu lists because they limit handling. Packets cut down on ladle cross-drips and reduce line transfer.

Creamy dressings and higher-risk sauces

Creamy sauces like Avocado Ranch should be skipped if avoiding exposure. These dressings often include vague ingredients or use shared ladles and utensils.

Cheese, sour cream, guacamole, and produce

Cheese, sour cream, guacamole, lettuce, and tomatoes can be safe when added with fresh gloves. Ask staff to add them at the end with clean tools to lower transfer risk.

Category	Usually OK	Skip if avoiding	Practical tip
Sealed packets	Hot, Mild packets	None	Use packets from the menu to limit handling
Creamy sauces	None	Avocado Ranch, some dressings	Request no ladle use; ask for fresh gloves
Cheese sauces	Packaged cheese or single-serve cups	Line-served cheese sauce / nacho cheese ladled from wells	Prefer sealed portions or request a fresh ladle
Produce toppings	Cheese, sour cream, guacamole, lettuce	Pre-handled mixed bins without separation	Ask staff to add with new gloves

Buyer rule: if unsure, keep it simple. Fewer sauces mean fewer unknowns with food on a busy line. At Taco Bell, request packets or fresh tools to make orders more predictable.

Items to avoid when eating gluten-free at Taco Bell

If your goal is minimal exposure, a short avoid-list will save both time and risk when ordering.

Focus on obvious wheat sources first. Cutting these out reduces the chance of cross-contact in a busy fast food kitchen.

Flour tortilla items

Burritos, quesadillas, and soft tacos use flour at every step. Tortillas dominate the prep area and touch trays, cutting boards, and gloves. Even if fillings are listed without wheat, the wrap itself spreads residue across the line.

Fried and seasoned items

Nacho fries and similar fried sides are common traps. Seasonings or batter, plus shared oil, often introduce wheat into what looks like a simple side. Avoid these unless staff can confirm separate prep and seasoning practices.

Desserts and wheat-based sweets

Skip desserts with dough or pastry. Items such as Cinnabon Delights and cinnamon twists contain wheat and should be treated as automatic no-go choices.

Practical tip: when limited-time menu items appear, assume higher uncertainty unless the restaurant verifies ingredients and prep.
Rule of thumb: avoiding obvious wheat menu items is the fastest way to cut risk in a shared kitchen.

Avoid	Why	Practical action
Flour burritos / quesadillas	Tortilla contact on prep line	Skip these items
Nacho fries / battered sides	Seasoning or shared oil may contain wheat	Choose plain beans or bowls instead
Cinnabon Delights / cinnamon twists	Wheat-based desserts	Do not order; pick a bottled drink

Doritos Locos tacos and nacho-flavored menu items: what to know

Flavored corn shells with a branded seasoning change the risk picture compared with plain crunchy shells.

Why Nacho Cheese Doritos Locos Tacos are often flagged

Celiac.com (04/01/2025) notes that Nacho Cheese Doritos Locos Tacos should be avoided. The shell coating and vendor-supplied seasoning can include ingredients or processing steps that add risk.

When “Doritos-style” flavoring increases uncertainty

Branded powders and cheese-flavor blends may contain wheat-based carriers or be processed on shared lines. That makes ingredient lists less predictable than plain corn shells.

Even if the shell starts corn-based, added flavors and shared storage can raise exposure. For people trying to minimize risk, flavored shells are a buyer red flag.

Simple substitutions lower exposure: choose a standard Crunchy Taco with an uncoated corn shell instead of any flavored shell. Ask staff about current ingredient guides and supplier changes before ordering.

Item	Why it’s risky	Practical swap
Nacho Cheese Doritos Locos	Branded seasoning and supplier notes flagged by Celiac.com	Choose a plain corn crunchy shell
Doritos-style flavored shell	Added powders, possible shared processing	Request unflavored shell or sealed side item
Standard Crunchy Taco shell	Less ingredient/processing uncertainty	Prefer this when minimizing exposure

How to place a smarter gluten-free order at Taco Bell (drive-thru and in-store)

A simple, polite script at the speaker or register can prompt fresh gloves and clean utensils.

Start with a clear line: “I have a gluten sensitivity—can you help me avoid wheat and change gloves?” This tells staff what to do. It works at the counter and through the speaker.

Best wording to use when you mention sensitivity

Say the short script above and add one request: ask for a fresh ladle or fresh gloves. If you want extra care, ask the cashier to note the order as an isolated build.

Simple customizations that reduce wheat contact

Avoid flour tortillas; choose a bowl or corn shell when listed as items made without wheat ingredients.
Skip creamy sauces and request sealed packets instead.
Keep toppings minimal and ask staff to add them last with new gloves.

Red flags that suggest you should choose a different restaurant

Watch for staff who can’t answer about shared fryers or prep steps. If they refuse glove changes, seem unsure about ingredients, or there is visible flour dust, pick another place.

Checking current menu changes and limited-time items

Verify updated menu information before ordering. Limited-time flavors and new seasonings can change risk. At drive-thru, if you cannot ask questions, pick the simplest build with the fewest touchpoints.

What to say	Why it helps	When to skip
“I have a gluten sensitivity—can you change gloves?”	Prompts immediate staff action and cleaner handling	Staff refuses or is unsure about procedure
“Please use a fresh ladle and no creamy drizzle.”	Reduces sauce cross-contamination and shared utensil risk	Sauces are pre-blended or ladled from a shared well
“No flour wrap; build in a bowl.”	Limits line contact with tortillas and flour dust	Prep area shows flour on surfaces or tongs

Making the call: when Taco Bell nachos are worth it—and when to pass

Think of this as a quick go/no-go test: ingredients matter, but handling often decides the outcome. Check labels for listed ingredients, then confirm how staff handle fryers, ladles, and gloves to judge actual risk of gluten exposure.

Worth it if you have mild sensitivity, accept some risk, can ask specific questions, and order a simple build. Choose minimal add-ons and request fresh gloves and a clean ladle.

Pass if you have celiac disease, a history of strong reactions, cannot confirm fryer or line practices, or visit during peak rush. Even when ingredients look okay, shared oil and handling make nachos a poor bet for strict needs.

If you pass, pick a modified Power Menu Bowl, plain beans and rice, or a different restaurant with stronger controls. Always re-check current ingredients and policies before you order at taco bell.

FAQ

Are Taco Bell nachos safe for people with celiac disease?

Taco Bell does not recommend menu items for customers with celiac disease. While chips are corn-based, shared fryers, prep lines, and utensils create a real cross-contamination risk that can trigger symptoms. If you have celiac disease, choose establishments that offer certified gluten-free kitchens or bring your own food.

What does “gluten-free” mean at Taco Bell in the United States?

At Taco Bell, “made without” typically refers to items formulated without wheat-containing ingredients. It is not the same as certified gluten-free. The chain provides ingredient and allergen lists, but those lists cannot guarantee parts-per-million thresholds set by the FDA because of shared equipment and handling.

How does “made without gluten-containing ingredients” differ from certified gluten-free?

“Made without” means ingredients do not include wheat, barley, or rye. Certified gluten-free means finished products meet strict testing and handling standards to stay under 20 ppm. Fast-food kitchens rarely meet that certification due to shared cooking surfaces and shared oil.

Why does shared kitchen equipment change the risk?

Shared fryers, cutting boards, spatulas, and hands can transfer crumbs and oil between items. Airborne flour during busy service and flour tortillas sitting on the line increase the chance that corn-based items become contaminated.

What is the FDA 20 ppm context and why do fast-food chains rarely guarantee it?

The FDA and many certifiers use 20 parts per million as a threshold for labeling. Fast-food operations have variable prep, shared equipment, and rapid service, making routine testing and strict separation difficult. For that reason, chains typically avoid claiming a product meets the 20 ppm standard.

Where can I find Taco Bell’s ingredient and allergen information?

Taco Bell posts ingredient and allergen guides on its official website and often in app menus. These PDFs list components and note allergens, but they do not account for cross-contact during cooking.

What guidance does Taco Bell give for celiac disease versus non-celiac gluten sensitivity?

Taco Bell advises caution. For non-celiac gluten sensitivity, some customers accept certain corn-based items with risk awareness. For celiac disease, the company recommends against relying on menu items because of cross-contact risk.

Are the nacho chips corn-based, and does that make them safe?

The chips are made from corn masa, which is naturally without wheat. However, chips may be fried in shared oil or handled near flour tortillas, creating contamination risk for sensitive diners.

Is the nacho cheese sauce free of wheat?

Ingredient lists for nacho cheese may not list wheat, but sauces are prepared and dispensed on shared equipment. Thickened sauces or stabilizers sometimes use modified food starch or natural flavors that can be wheat-derived, so check current ingredient sheets and staff guidance.

Which common nacho add-ons can increase exposure?

Breaded proteins, seasoned items with wheat-containing fillers, and flaky toppings that were handled with flour-contaminated gloves can raise exposure. Even soft tortillas or quesadilla crumbs near the build area can transfer gluten to nachos.

What should I ask staff at the counter to assess cross-contamination risk?

Ask whether the chips were fried in a dedicated fryer, if gloves and utensils were changed for your order, and whether the build area is cleared of flour tortillas. Request a fresh tray or fresh gloves when possible.

Where does gluten typically hide in nacho ingredients?

Watch for wheat in flour tortillas, breaded proteins, seasoning mixes, and modified food starch. “Natural flavors” and spice blends sometimes contain wheat derivatives, so review the chain’s ingredient documentation.

Should I worry about seasonings, modified food starch, or “natural flavors”?

Yes. These terms can mask wheat-derived additives. If you need strict avoidance, verify each ingredient with the restaurant or choose items with clear, simple component lists like plain beans or rice.

Are oats present in seasoned beef or other items?

Some seasoned proteins may include oats or oat-derived binders. Oats themselves can be cross-contaminated with wheat unless certified gluten-free. Check the current seasoning ingredient list for specifics.

Why is shared fryer oil a big deal for corn chips?

Oil absorbs and transfers proteins and particles. If a fryer also cooks battered or breaded wheat items, crumbs and proteins can cling to the oil and contaminate subsequent batches of chips.

How do flour tortillas on the line cause airborne or contact transfer?

Flour particles from tortillas can settle on nearby food, utensils, and gloves. Staff handling multiple items without glove changes can move those particles onto corn chips or into bowls.

How are crunchy taco shells and chips stored and handled?

Chips and shells are often stored close to flour-based items in busy kitchens. Open bins, shared scoops, and rapid assembly increase the chance of cross-contact unless the store takes special precautions.

When is gluten exposure likely even if ingredients look safe?

Exposure is likely during peak service, when staff reuse gloves, when fried items share oil, or when flour items sit on the same prep line. Look for those conditions before assuming safety.

Why doesn’t Taco Bell recommend items for people with celiac disease?

Because the chain cannot guarantee no cross-contact across its nationwide kitchens. The company wants customers with celiac disease to understand the risk and make informed choices.

Are beverages a lower-risk option in a shared kitchen?

Yes. Prepackaged drinks and fountain beverages generally carry less risk than food prepared on shared lines. Still, flavored syrups and powdered mixes should be checked for ingredient concerns.

Which menu items are better choices than nachos for someone avoiding wheat?

Power Menu Bowls (with selected proteins), plain black beans and rice, and certain corn-shell crunchy tacos are often listed as items made without wheat-containing ingredients. Always confirm current ingredients and request minimal handling.

How should I order a Power Menu Bowl to lower risk?

Ask for the bowl without sauces that list wheat, like Avocado Ranch. Choose proteins that the ingredient guide lists as made without wheat, and request fresh gloves and a clean build area if available.

Which sauces and toppings usually work for sensitive diners?

Simple toppings like shredded cheese, sour cream, guacamole, and fresh produce often pose lower risk when handled properly. Avoid creamy dressings or flavored sauces that can include wheat-based thickeners.

What items should I avoid when managing exposure?

Avoid flour-based items such as burritos, quesadillas, soft tacos, nacho fries with coated seasoning, and desserts that list wheat or flour. Breaded proteins and battered items are also high risk.

Are Doritos Locos Tacos safe for people avoiding wheat?

Nacho Cheese Doritos Locos products are often flagged due to seasoning blends that may include wheat or be processed alongside wheat-containing flavorings. Flavoring systems increase uncertainty, so check current allergen information before ordering.

How should I phrase my request at drive-thru or in-store to get a safer order?

Say you have celiac disease or are highly sensitive to wheat, request that staff use fresh gloves, avoid shared fryers for your items, and build your order away from flour tortillas. Ask for ingredient lists or allergen guides if needed.

What simple customizations reduce wheat contact?

Remove flour-based items, skip sauces with questionable ingredients, choose plain proteins listed without wheat, and request that crunchy shells or chips be brought from a sealed bag rather than scooped from an open bin.

What are red flags that suggest I should pick another restaurant?

Red flags include no allergen documentation, the same fryer used for battered items and chips, staff unwilling to change gloves, and signs of heavy flour dust or open tortilla stacks on the prep line.

How should I check for current menu changes and limited-time items?

Review the official website or app before you go. Limited-time items often introduce new seasonings and coatings that change allergen status. Always confirm ingredients for the specific location if possible.

When are Taco Bell nachos worth the risk—and when should I pass?

Nachos may be acceptable for those with mild sensitivity who accept cross-contact risk after asking about fryers and handling. Pass if you have celiac disease, severe allergy, or the location cannot or will not take precautions to prevent cross-contact.