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safe pH levels
Greetings, Mark. Thanks for your question.
The pH of food affects the ability of all microorganisms to grow.
pH is a measurement of the amount of hydrogen ions–the lower the pH, the more hydrogen ions, the more acidic the food.Ā
For prepared food that you plan to store between 40 and 140F for more than 4 hours, a fundamental food safety rule is that the pH should be is 4.0 or less.
Let me know if you need any further information.
Mark