When using chlorine, what is the minimum allowable pH level of water?

When using chlorine as a sanitizing agent, understanding the relationship between pH and its effectiveness is critical. Chlorine works best at a pH level of around 7.0 to 7.5, which is optimal for sanitation. However, as the pH level rises above 8.0, the effectiveness of chlorine decreases significantly. At a pH level of 8 and above, chlorine becomes less active and less effective as a sanitizer.

This is why having a minimum allowable pH level of 8 is important; it ensures that the chlorine can still perform its role effectively. A pH below 8, such as 7, may allow for good sanitation; however, any value above that up to 10 would potentially decrease the efficacy of chlorine. Therefore, maintaining a pH at or below 8 helps ensure safe and effective sanitation practices in foodservice operations.