NSF, a leading public health and safety organization, announced the introduction of NSF Certification Guideline 537: PFAS-Free Products for Nonfood Compounds and Food Equipment Materials.

The new guideline leverages NSF’s lab and testing capabilities to confirm products are free of per- and polyfluoroalkyl substances (PFAS), a group of synthetic man-made materials that resist degradation, also known as ‘forever chemicals.’

Due to their oil- and water-repellant properties, PFAS are often used to make water or stain-resistant, non-stick, and grease-proof products, including consumer goods, food equipment, and non-food compounds. PFAS are known to be carcinogenic and have been linked to detrimental health conditions like liver disease, cancers, and delayed development in children, NSF reports, and exposure most likely occurs through contaminated water or food.

“With growing concerns and new regulations being introduced on PFAS in our environment and food supply, NSF 537 represents a significant leap forward in consumer safety and transparency,” said Sam Cole, director of food contact evaluation at NSF. “This certification will empower forward-thinking manufacturers to clearly distinguish PFAS-free products, giving both retail and food businesses and consumers confidence and peace of mind.”

The guidelines are backed by decades of specialized food industry knowledge and standards development and are based on existing limits found in state regulations. It includes formulation review to ensure there are no intentionally added PFAS, while testing ensures minimal to no total organic fluorine levels, with retesting every year. Certified manufacturers must attest that no PFAS additives or post-consumer recycled materials are used in the product and that manufacturing facilities minimize cross-contamination. Certified products are accompanied by the relevant NSF certification mark, and are listed in the NSF White Book, while certified food equipment materials are listed in NSF’s Certified Food Equipment listing.

“Certification to NSF 537 helps to reduce human exposure to these harmful chemicals while underscoring a commitment to meeting evolving regulations, consequentially opening up exporting opportunities,” Cole added. “By demanding NSF 537 certification, specifiers and buyers can further advance sustainable operations, including in food processing facilities, equipment manufacturing and the retail, foodservice and hospitality sectors.”

NSF 537 is based on industry needs, in-depth food industry knowledge, and decades of standards development. To achieve certification, non-food compound products must first be registered under NSF’s Nonfood Compounds Guidelines or certified by NSF to ISO 21469, Safety of Machinery, Lubricants with Incidental Product Contact-Hygiene Requirements. Food equipment materials must be certified to NSF/ANSI Standard 51: Food Equipment Materials to ensure that products meet minimum public health and sanitation requirements.

More information about NSF 537 can be found here.