Mailing Food Safely


It is fun to send and fun to get treats through the mail. Know and follow food safety rules to make sure that a foodborne illness doesn't "spoil" the fun.

Good choices for mailing include dense and dry baked goods because they will not mold. Other good options include commercially packaged cakes, cookies and crackers shipped in an airtight container.

For homemade items like cookies or candies, wrap each piece individually. Pack in foam or packing peanuts to cushion them during shipping. Pack in a sturdy box and seal tightly.

Perishable (spoils easily) foods should not be kept out of the refrigerator for more than 2 hours. Meat, poultry, fish, and soft cheese must be kept at or below 40oF to remain safe. If these foods are not kept cold during delivery, the food may become unsafe and cause foodborne illness.

If you plan to send perishable foods through the mail, follow food safety rules. These guidelines, recommended by the US Department of Agriculture (USDA), can help keep food safe during mailing:

  • Ship in a sturdy box.
  • Include a cold source like a frozen gel pack or dry ice.
    1. Be careful when using dry ice: Do not touch the dry ice with bare hands.
    2. Do not let it come into direct contact with food.
    3. Include a warning label that reads "Contains Dry Ice."
  • Put a "Keep Refrigerated" label on the box. This will let the person getting the box know they should check the food and put it in the refrigerator right away.
  • Send food to the person's home address, not their business address. Send at the beginning of the week for the quickest delivery.
  • Let the person you are sending the food to know it will be arriving so they can take care of it promptly.
  • If you get a food item marked "Keep Refrigerated" open it right away and check the food with a food thermometer. The food should arrive frozen or partially frozen with ice crystals visible. Notify the company who prepared the food or the sender if food that spoils easily arrives warm (above 40oF when measured with a food thermometer). Never taste or eat food that could be spoiled.