ADVANCEMENT OF THE PRACTICE
always, make a record of the calibration, including date, time, and results. 4. Compensation: You need to look for a meter that will compensate for slight variations in sample temperatures. This practical feature saves time when you use the meter during an inspection. Cleaning a pH meter is straightforward. After use, simply rinse the electrode with distilled water (grocery store variety is good). If the electrode probe was used in samples containing fats, proteins, or precipitates, soak the probe in a bit of surfactant or rubbing alcohol. After cleaning, allow the electrodes to regenerate in either distilled or deionized water or a buer solution. When storing pH meters, probes should always be kept in a 1–3 M potassium chlo- ride (KCl) solution. These storage solutions are commercially available. The alternative is to simply use older buer solutions that have outlived their usefulness. If needed,
we also make our own storage solution with 1 L of distilled water in which 75–223 g of KCl is dissolved, which makes anywhere from a 1–3 M solution. KCl is readily avail- able as a salt substitute. Also, you can add either potassium or sodium benzoate (a common food preservative) to the storage solution. Follow directions on the benzoate container label for the quantity necessary per volume. As with your electronic thermometers, store and transport pH papers, pH indicator fluid, and electronic pH meters at as close to room temperature as possible or practical. While traveling, it is best to keep all equip- ment in a thermal carrier to avoid tempera- ture extremes that might cause damage. Finally, battery end-of-life is not as obvious in a pH pen or meter as it is in our thermis- tors, thermocouples, and infrared thermom- eters. Some meters have a flashing display when the battery charge is low. Most do not,
however, give warnings. As battery power wanes, readings can lose accuracy. Our rec- ommendation is to change batteries at regular intervals, regardless of the instrument’s age or extent of use. So, there you have it—field pH monitor- ing 101. We hope this information will help you embrace the pH of the pH/a w in your inspections. It can only help to improve your skill as an environmental health profes- sional, but more importantly, it will improve food safety.
Contact: powitz@sanitarian.com
Reference Balsamo, J.J., Jr., Pees Coleman, N., Collins, B., Noonan, G.P., Powitz, R.W., Radke, V.J., & Treser, C.D. (2025). Complexities and strat- egies for controlling contamination. Jour- nal of Environmental Health , 87 (6), 32–33. https://doi.org/10.70387/001c.129540
September is National Food Safety Education Month. Every year, an estimated 1 in 6 people in the U.S. get sick from a foodborne disease. Check out our food safety resources at www.neha.org/food-safety_2. You can learn about the credentials, courses, and study materials we oer to strengthen your skills. You can find our new allergen poster, which was developed by our Food Safety Committee. You can also explore our policy statements that cover a broad range of topics, including the model Food Code , enrollment and conformance with the Voluntary National Retail Food Regulatory Program Standards, food freedom operations, raw milk, uniform and integrated food safety systems, and more.
Did You Know?
The food industry moves fast. The Certified Professional–Food Safety (CP-FS) credential keeps you up-to-date with the rapidly changing food industry and tells your community that you know the science and practice to keep them safe. Learn the requirements: neha.org/cpfs-credential
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Volume 88 • Number 2
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