Per- and polyfluoroalkyl substances (PFAS) comprise a group of over 5,000 synthetic organofluorine chemicals, first developed in the 1940s. The molecules of PFAS are characterized by robust carbon-fluorine bonds, rendering them resistant to environmental degradation. Consequently, these chemicals are pervasive, persistent, and bioaccumulative in both terrestrial and aquatic food sources. PFAS can infiltrate the food supply via contaminated water, food packaging, and food processing equipment. Contaminated food is deemed one of the primary routes of exposure. Recently, certain regulatory agencies have set limits, and standard method organizations are formulating methods to determine the level of PFAS in food.