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On Demand

Perfluorochemicals in Food Packaging and Drinking Water

1h 2m

Created on April 24, 2017



Per- and polyfluoroalkyl substances (“PFASs”) have been used on food contact materials since the 1960s as a grease barrier because the substances are resistant to heat, water, and oil. The EPA launched a voluntary industry stewardship in 2006 due to concerns about the impact of PFOA and long-chain PFASs on human health and the environment. In 2016, the EPA established a lifetime health advisory level for PFOS and PFOA in drinking water. FDA regulations further specify which PFASs may be used on food contact paper. A recent study by Silent Spring Institute raised increased public attention about PFASs and PFAS-replacements in food contact papers.  

This program, led by attorneys Frank Citera and Kaitlyn Maxwell, will provide an overview of perfluorochemicals, how they are regulated in food contact materials and drinking water, and the reactions to the Silent Spring Institute Study, including a California Bill that seeks to restrict the use of fluorinated chemicals in food packaging materials. 

Learning Objectives: 
  1. Identify what PFCs, PFOS, PFOA, and PFAS are
  2. Discuss the following areas:
    • Reduction efforts by the industry
    • EPA’s PFOA Stewardship Program
    • EPA’s Health Advisory for PFOS and PFAS in Drinking Water
  3. Understand the evolving action at the FDA level
  4. Address the study by Silent Spring Institute on PFASs in Fast Food Packaging
  5. Analyze the reactions to Silent Spring Institute Study 

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