Restaurants and other commercial kitchens can be littered with gluten “hot spots.” These hot spots are where cross-contact is highly likely to happen. By taking the GREAT Kitchens or GREAT Schools, Colleges and Camps programs, you can learn how to successful minimize the risk of these hot spots to serve gluten-free food that is truly safe for people with celiac disease, which can only be treated through a strict, 100% gluten-free diet.