TSA Shares Guidelines for Flying With Holiday Foods

As Thanksgiving approaches, the rush to travel and reconnect with loved ones is imminent. And if you’re taking to the skies this holiday, the Transportation Security Administration (TSA) has some advice regarding what food items can accompany you on your flight.

The general principle to follow, as outlined by the TSA, is that solid food items can fly in the cabin with you. Stuffing, turkey, pies, and cakes are welcome guests on your flight, so feel free to pack them in your carry-on bag. However, for food items that can be poured, spread, sprayed, or pumped, it’s a different story. These should be checked into your luggage. It means your coveted homemade gravy, cranberry sauce, and bottles of wine would need to take the journey in the plane’s cargo hold.

To make this process more streamlined, TSA has curated a unique list on its MyTSA app. This list offers guidance on how to travel safely and efficiently with the majority of food items, making it a handy tool for travelers planning to pack a piece of their Thanksgiving onboard.

The TSA has specific rules about what can and can’t be transported in your carry-on luggage, implementing a 3-1-1 liquids rule. This means that travel-sized containers holding 3.4 ounces or less of liquid are permitted in your carry-on luggage, as long as they fit in a quart-sized bag. The range of restricted items includes not only liquids but also aerosols, gels, creams, and pastes.

CBS News noted that the TSA says “If you can spill it, spread it, spray it, pump it or pour it, and it’s larger than 3.4 ounces, then it should go in a checked bag.” As a result, many traditional Thanksgiving dishes are off the table for carry-on luggage, including items like cranberry sauce and gravy (whether homemade or canned), wine and other alcoholic beverages, canned fruit or vegetables, preserves, jams and jellies, and maple syrup.

However, solid foods, whether for Thanksgiving or any other day of the year, should pass the TSA checkpoint with no issues. This includes baked goods, meats (cooked or uncooked), stuffing, casseroles, mac n’ cheese, fresh fruits and vegetables, candy, and spices.

Furthermore, the CDC explains that dangerous bacteria can grow on food between 40°F and 140°F. Items like meat, dairy, and leftovers should be in the fridge within two hours, or sooner if it’s hotter than 90°F. You can use ice to keep your food cool — just make sure it stays frozen during TSA checks. Once you land, remember to keep hot foods at 135°F and cold ones at 40°F. Use your fridge for leftover storage for up to four days, and freeze anything you won’t eat in that time. If you’re thawing frozen food later, do it in the fridge, cold water, or a microwave, but never on the counter.