Abstract: Perfluorochemicals, which are placed on the new type of persistent organic pollutants (POPs) for its persistency and bioaccumulation, are highlighted in the environmental and food safty field. Stable state and ionic state, two mian branches of PFCs, are widely used in many fields, such as surfactants, food packaging and the coating layer of nonstick pan. In this paper, the characteristics, the application, toxicities and the residue level of PFCs were summarized. And the analytical methods for these compounds in food were highlighted. These comments would provide some reference to the risk assessment and relevant studies on perfluorochemicals in food in our country.