Why is measuring the pH important when using chlorine sanitizer?

Measuring the pH is crucial when using chlorine sanitizer because the effectiveness of chlorine is significantly influenced by the acidity or alkalinity of the solution. Chlorine is most effective as a sanitizer at a lower pH level—specifically, a pH of 7 to 7.5. As the pH rises and approaches 10, the effectiveness of free chlorine decreases, and it becomes less able to kill bacteria and other pathogens. Maintaining a pH below 10 ensures that chlorine can work optimally, allowing for effective sanitation of surfaces and food preparation areas. Thus, knowing that chlorine can only be effective up to pH 10 highlights the importance of careful pH monitoring in food safety practices.