What should be done if chili or gravy drops below 150F?

If chili or gravy drops below 150°F, it is important to consider food safety standards. When food is kept at temperatures below this threshold, particularly in the danger zone of 41°F to 135°F, bacteria can rapidly multiply, which can pose a significant health risk if consumed.

The correct action in this scenario is to discard the food immediately. This choice prioritizes safety, ensuring that no one is put at risk of foodborne illness. Food that has fallen below safe temperature levels and may have been kept at those temperatures for an extended period should not be consumed, as it can harbor harmful pathogens that are not always detectable through changes in smell, taste, or appearance.

Other options do not align with safe food handling practices. Reheating may not eliminate all bacteria if the food has been in the danger zone for too long. Storing it in the freezer does not address the problem of potential bacterial growth that has already occurred. Leaving it at room temperature compounds the issue, allowing further bacterial growth. Therefore, in adherence to food safety protocols, the proper course of action is to discard the chili or gravy immediately.