Environmental Public Health Division

Oven Mitts, Money, And Cross Contamination

What role do oven mitts and money play in the cross contamination of food?  One object, the oven mitt, is rarely thought of as playing a role in the spread of bacterial contamination.  The public, on the other hand, often perceives handling money then food as a major infraction of safe food handling.  Just how well founded are these perceptions and what can you do about them? 

The purpose of oven mitts, of course, is to prevent burn injuries.  However, many mitts burn up, fall apart, and otherwise deteriorate quickly and don’t afford sufficient protection against burns or microbial growth.  Oven mitts constructed of common cotton terry cloth or quilted cotton can become contaminated from grease, oils, raw or cooked meats and vegetables, or anything else that contacts the outer layer of the mitt.  Additionally, although food handlers may be diligent in washing their hands before handling food, they may not stop to wash their hands before putting on a mitt.  Food residues, perspiration, and natural oils from employees’ hands can turn the inside of a mitt into a perfect breeding ground for bacteria.  Bacterial growth proliferates in poorly constructed oven mitts that fall apart easily and are therefore less likely to be washed.  These contaminated oven mitts may be repeatedly used by several food handlers.

How can you ensure that the oven mitt remains a safe and sanitary tool in your kitchen?

1. Purchase mitts that are constructed with liquid and vapor barriers that can withstand prolonged exposure to oven temperatures. The barriers should protect against burns whether the mitts are wet or dry.
2. Purchase mitts that can resist exposure to high temperatures or even open flames without falling apart.
3. Purchase mitts that can withstand repeated machine washings.
4. Train your employees to wash their hands before using the oven mitts (as they also should before using disposable gloves.)

 Although oven mitts that meet the above criteria will cost you more money, the savings should be realized over the long run with fewer replacement mitts.  (NSF (National Sanitation Foundation) certifies oven mitts that meet the above criteria.)

And what about money?  Studies have concluded that both paper money and coins do not possess the necessary elements (nutrients, moisture, temperature, and time) to promote bacterial growth.  However, the myth that handling money and then food causes foodborne illness remains widespread.  In order to alleviate the concerns and retain the appetites of your customers, it may be prudent to assign food and money handling activities to different employees when possible and to encourage hand washing between these duties when separate staff is not available or feasible.