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If you plan to mail food gifts for the holidays, Kansas State University food scientist Karen Blakeslee recommends taking extra precautions. She advises shipping perishable foods overnight and clearly marking packages to indicate whether items should be kept refrigerated or frozen. Recipients should also be notified when a shipment is on the way.

To keep food safe during transit, Blakeslee suggests using sturdy boxes with proper packing, including cold sources like frozen gel packs or dry ice. Labels should be written with permanent markers, and packages should be sent early in the week to avoid weekend delays. She also recommends avoiding delivery to business addresses or places without adequate refrigerator space. When possible, choose foods that do not need refrigeration.

Mailing perishable foods carries more risk than sending non-perishable items. Blakeslee advises avoiding glass containers, which can break easily and increase shipping costs. She notes that companies specializing in food shipping may be a safer option than mailing items yourself.

If you receive perishable foods, check that the temperature is below 40 degrees Fahrenheit. Contact the company and avoid eating the food if it arrives too warm. Blakeslee says dried meats, dehydrated soups, canned foods, dried fruits, hard candies, and sturdy homemade sweets typically ship well. For homemade treats like cookies or candies, wrap items individually and cushion them with packing materials. More food safety guidance is available through K-State’s Rapid Response Center for Food Science and local extension offices.