Certified Dietary Manager (CDM) 2025 – 400 Free Practice Questions to Pass the Exam

The ideal pH range for safe food storage and cooking falls between 4.6 and 7.5 because this range is critical in inhibiting the growth of harmful bacteria and pathogens. Foods with a pH below 4.6 are typically acidic enough to limit microbial activity, which is why many preserved foods, like pickles, often fall into this category. However, most fresh foods, including meats and vegetables, typically have a pH above this threshold but remain safe for consumption when below 7.5.

Maintaining foods within this pH range helps ensure food safety by preventing the proliferation of bacteria such as Clostridium botulinum, which thrives in environments with a higher pH and can lead to foodborne illnesses. Additionally, this pH range is conducive to maintaining optimal taste and texture for a variety of foods.

The other pH ranges provided in the choices are not ideal for food safety. A range between 1.0 and 3.0 is overly acidic and can lead to food spoilage and undesirable flavors. A pH between 7.6 and 10.0 is too alkaline, increasing the risk of microbial growth, while a pH of 3.5 to 5.0