Kashrut: Dairy/Meat: Spills: Food onto Opposite Gender Utensil: Flow Chart

WERE BOTH FOOD AND UTENSIL LESS THAN 120° F?
YES
What to Do Wash off with cold water and soap.
Status Everything is kosher and may be used immediately.
 
NO
WAS THE UTENSIL CLEAN AND UNUSED at 120° F or more FOR MORE THAN 24 HOURS?
Note Clean means no residual food, including pareve; this IS essential since the food or utensil or both were hot! If used at 120° F or more for pareve within 24 hours, ask a rabbi.
YES
Status
  • Food is kosher
  • Utensil requires kashering
What to Do
  • Wash utensil with cold water and soap.
  • Wait 24 hours after the spill occurred before kashering it.
Note If you wash off the utensil with hot (above 120° F) water, you must wait 24 hours after cleaning the utensil before kashering it.
 
NO
IS THE SPILLED FOOD LESS THAN 1/60th of the volume of the commonly used capacity of the utensil (if the utensil is empty) OR less than 1/60th of the actual volume of food contained within the utensil?
YES
Status
  • Food is kosher.
  • Utensil is kosher after 24 hours.
What to Do Wash utensil with cold water and soap and wait 24 hours before using the utensil.
Note If utensil had food in it and the spilled food was less than 1/60th of the volume of the food in the utensil, you may use the utensil immediately after cleaning it and you do not need to wait 24 hours.
 
NO (Spilled food was 120° F or more, OR the utensil not clean, OR the utensil was used within 24 hours, and spilled food is more than 1/60th of the utensil's volume)
Status
  • Food is non-kosher.
  • Utensil is non-kosher.
What to Do Utensil must be kashered.  See Hag'ala/Boiling or Libun/Direct Heat for instructions on how to kasher each material.

Utensil Chart
Utensil Chart
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