The halachic category of dairy and meat errors, while extremely complicated, has many conditions for which leniency may be applied. Here are the main points a halachic authority (posek) will need to know:

• Was the food or utensil hotter than 120° F (49° C)?
• Had the utensil been used for hot food (over 120° F) within 24 hours?
• How much food was involved?
• What was the relative volume or quantity of the food and utensils? (1/60^th of relevant volumes?)
• How much food is normally cooked in the utensils?
• Of what materials are the utensils made?
• Was the food spicy (hot peppers, garlic, onions, lemon...)?
• Was the food needed for Shabbat meals?
• How much does the food cost?