NSF 537: New PFAS-Free Certification for Food Industry Equipment, Chemical Suppliers

NSF 537 PFAS-Free certification label — Image credit: NSF

NSF now offers a per- and polyfluoroalkyl substance (PFAS)-free certification for suppliers of food equipment materials, nonfood compounds, and chemicals, specifically, “NSF Certification Guideline 537: PFAS-Free Products for Nonfood Compounds and Food Equipment Materials” (NSF 537). The guideline leverages NSF’s laboratory and testing capabilities to confirm that products are free of harmful PFAS, also known as “forever chemicals.”

PFAS are often used to make nonstick, grease-proof products, including consumer goods, food equipment, and nonfood compounds like food-safe lubricants, cleaners, and sanitizers. However, a mounting body of evidence links PFAS to a number of health harms, including liver disease, certain types of cancers, and delayed development in children. The “forever chemicals” also do not break down in the environment or human body. Consumption of contaminated food and water is a major route of human exposure to PFAS.

In light of growing concerns about “forever chemicals” and the introduction of new PFAS regulations, NSF introduced NSF 537 so that manufacturers can distinguish their products as PFAS-free. NSF 537:

Is based on existing limits in state regulations
Confirms the absence of intentionally added PFAS through technical product formulation review
Ensures minimal to no detected total organic fluorine (TOF) levels with retesting every year
Requires manufacturers to attest that no PFAS additives or post-consumer recycled material are used in the product and that manufacturing facilities minimize cross-contamination
Indicates certification by the relevant official NSF mark and listing in the NSF White Book/Certified Food Equipment database.

“PFAS-free” is defined by NSF as any product that does not contain intentionally added PFAS, post-consumer recycled material, or intentionally used PFAS additives, and has TOF levels less than 50 parts-per-million (ppm).

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The Food Safety Magazine editorial team comprises Bailee Henderson, Director of Content Strategy and news editor ✉, and Adrienne Blume, M.A., Director of Editorial and Industry Engagement.