Can you take dry food in hand luggage

Pack sealed, commercially packaged solid snacks in carry-on. Solid items typically pass through airport security; gel-like, spreadable or liquid items must follow the 100 ml / 3.4 oz single transparent-bag limit. Powdered products larger than 350 mL (≈12 oz) are subject to additional screening and may be removed from a carry-on for inspection.

Commonly accepted examples for cabin carriage: nuts, granola bars, crackers, jerky, hard candy, shelf-stable cheese and infant formula. Products containing significant liquid content (yogurt, sauces, soups, dips) are treated as liquids/gels and should be prepared accordingly or checked.

Biosecurity and customs rules vary by destination. Many countries ban or restrict fresh meat, fruit, vegetables, plants and seeds; Australia and New Zealand enforce strict prohibitions with mandatory declaration, seizure and fines for noncompliance. Consult the destination customs or agricultural authority before travel.

Packing recommendations: keep items in original packaging with ingredient labels, portion into clear resealable bags for faster screening, and place snacks near the top of a carry-on for easy access. Check carrier size and weight allowances, and declare any medically necessary liquids or infant nutrition at security to allow for permitted exceptions.

Which solid snacks are allowed through airport security?

Prefer solid items: nuts, seeds, granola or cereal bars, hard candy, chocolate bars, crackers, bread, rice cakes, jerky and whole fruit pass screening routinely when packed in original or clearly labeled packaging.

Liquids, gels and spreads (including sauces, yogurts and nut butters) must meet the 100 ml / 3.4 fl oz limit and fit inside a single clear resealable bag (quart-sized / ~1 L) for carry-on screening. Powders and powder-like products over 12 oz (350 mL) often require additional inspection and may be subject to limits or separate screening; place them in an accessible bin at X-ray.

Agricultural controls apply to fresh produce, meats, seeds and dairy when crossing borders: declare such items at arrival or expect confiscation and potential fines. Consult destination customs rules before packing perishable or plant-based items.

Packing recommendations: keep solids in sealed retail packaging or rigid containers; put small jars and tubes in leak-proof bottles and inside the clear bag; label homemade preserves and spice mixes. Store snacks in an external compartment or on top of carry-on for fast removal during screening. For carry-on options with compartmentalized pockets and a clear toiletry area, see best luggage for makeup.

How to package commercially sealed non-perishable snacks for carry-on

Keep items in original factory seals and place them in a clear resealable bag for checkpoint screening. Maintain visible manufacturer labels and nutrition panels; officials use those to verify commercial origin and ingredients.

Containers, sizes and screening thresholds

Liquid or semi-liquid condiments and spreads must follow the 3.4 oz / 100 mL limit per container when carried in the cabin; store any jars larger than this quantity in checked baggage or transfer contents into compliant travel-size containers with intact labels. Powdered products (protein mixes, flours, spices) in amounts over 12 oz / 350 mL are likely to trigger additional screening – split into smaller sealed containers if possible to reduce delays.

Rigid packaging protects brittle biscuits, crackers and bars from crushing; soft, flexible packs should be double-bagged to contain crumbs. Vacuum-sealed commercial packs are preferred because they show tamper evidence and compress easily.

Packing checklist and documentation

Before departure: keep purchase receipts, original UPC/lot numbers and any allergen declarations together with the items; place them on top of the carry-on compartment for quick retrieval. For international routes, confirm agricultural and customs restrictions for the destination country and remove any fresh produce, meats or dairy from the cabin contents if prohibited.

Seal opened packages with tamper-evident tape and place each item or small group into transparent bags sized to airline cabin rules; label bags if carrying multiple similar items. Position packaged snacks where they can be pulled out without unpacking the entire cabin bag to speed up inspections.

Seal and label homemade snacks for faster screening

Use vacuum-sealed pouches or rigid airtight containers; freeze spreads and sauces before travel and place any liquids, gels or pastes into containers ≤100 ml (3.4 fl oz) inside a single clear 1‑quart (≈1 L) resealable bag for X‑ray screening.

Apply waterproof labels with: item name, full ingredient list including allergens, net weight in grams, preparation date (YYYY‑MM‑DD), storage requirement (ambient/refrigerated), and reheating instructions. Attach labels with clear tape so barcodes or customs stickers can be added without obscuring information.

Security screening: practical steps

1. Place resealable bags and rigid containers near the top of the cabin bag for easy removal at the checkpoint. 2. Present the clear bag separately on the belt for X‑ray; remove any metal cutlery or clips. 3. If an officer requests opening, have scissors or a resealable option ready and present the ingredient label to speed verification. 4. For international routes, declare products of animal or plant origin at arrival; many countries (e.g., Australia, New Zealand) ban fresh produce and meats and may impose fines for non-declaration.

Label template and sealing comparison

Clean reusable containers thoroughly before sealing; for an efficient DIY scrubber solution see how to make an algae scrubber. For sturdy outdoor prep shelter while assembling snacks, consult this best beach umbrella for construction.

Keep powders and ground spices in containers ≤12 oz (350 mL) for carry-on; quantities above that are subject to extra screening and may be denied.

Powders and spices: items in fine powdered form (protein mixes, flour, powdered spices such as turmeric or cinnamon) larger than 12 oz/350 mL normally must be removed from carry-on carry and placed separately for inspection. Security staff use X-ray imaging, swab/explosive trace detection and, when necessary, manual inspection; if an item cannot be cleared it will be confiscated or must be transferred to checked baggage. Packaged, sealed commercial products with visible labels and ingredient lists clear screening faster than loose or unlabeled containers. Whole spices (peppercorns, bay leaves) and coarse blends are less likely to trigger secondary inspection but may still be opened for verification.

Practical steps for powders and spices

Prefer single-serve sealed packets or small screw-top jars ≤350 mL; keep original packaging and ingredient labels accessible. If carrying larger amounts, pre-place excess in checked bags or be prepared for disposal at the checkpoint. When asked, present containers separately and avoid mixing several powder types in one bag; separate clear plastic bags speed X-ray review. At international departure points, consult the specific airport security page: many follow the 350 mL threshold but procedures vary by country and airline.

Baby formula, breast milk and prepared bottles

Liquid and powdered infant supplies receive special handling: liquids such as ready-to-feed formula and expressed breast milk are permitted in quantities greater than 3.4 oz/100 mL but must be declared at the screening checkpoint and are subject to additional inspection (X-ray or swab test). Powdered formula follows the powder threshold rules; single-serve powder packets are easiest to screen. Frozen items and frozen gel/ice packs are allowed if fully solid at checkpoint; partially thawed packs may require separate testing. Carry extra pre-measured portions for flight delays; request private screening if sample testing would contaminate a prepared bottle. For specialized or medically prescribed formula, bring a physician’s note or prescription and original packaging to reduce hold-ups.

Summary action points: use sealed commercial packaging, keep powder containers ≤350 mL when possible, declare liquids for infants at the checkpoint, carry single-serve formula packets and frozen ice packs, and check departure airport security rules before travel.

Customs declarations and restrictions when entering other countries

Declare all agricultural, plant, animal-derived and seed items at arrival; failure often results in seizure, on-the-spot fines and possible criminal referral.

• Primary documents and forms
  • United States: complete CBP Form 6059B (or electronic declaration) and present items to CBP/USDA inspectors.
  • Australia: mark the Incoming Passenger Card and present goods for inspection to the Department of Agriculture, Water and the Environment (DAWE).
  • New Zealand: declare on the Passenger Arrival Card and hand items to Biosecurity NZ on arrival.
  • United Kingdom and EU: use the arrival declaration procedures; many animal-origin and unprocessed plant materials from non-member countries are prohibited.
• On-arrival procedure
  1. Select the declaration option or the red/channel equivalent on arrival signage where provided.
  2. Present sealed packaging, origin labels and purchase receipts without prompting; officers may request laboratory testing or immediate destruction.
  3. Obtain a written seizure or inspection receipt for any item retained by authorities.
• Packaging and paperwork to prepare in advance
  • Keep original commercial seals, ingredient lists and country-of-origin labels visible.
  • Retain purchase invoices or seller contact info for commercial batches.
  • For animal-derived items: carry veterinary or sanitary certificates when available; absence increases refusal risk.
• Typical inspection outcomes and penalties
  • Seizure and destruction of prohibited items.
  • On-the-spot infringement notices or fines; penalties often start at several hundred local currency units and may escalate for deliberate non-declaration.
  • Record of breach that may trigger additional baggage searches, quarantine measures or prosecution for serious infractions.
• When an item is seized
  • Request the official seizure receipt and contact details for the enforcing authority.
  • Follow provided appeal or review instructions within the stated timeframe; retain all travel documents and receipts to support any claim.
• High-risk jurisdictions (rules summary)
  • Australia & New Zealand: zero-tolerance approach for most raw animal and plant material; rigorous screening with detector dogs, X-ray and manual checks.
  • United States: broad declaration requirement; agricultural inspection by APHIS/CBP; some commercially processed, shelf-stable items may pass but must still be declared.
  • EU/UK: internal movement of regulated items allowed only when originating within the bloc; arrivals from outside face strict prohibitions on meat, unpasteurized dairy and many plants.
• Practical checklist before arrival
  1. Consult the destination’s official customs/biosecurity website for the latest restricted-item lists and required certificates.
  2. Consolidate receipts and keep commercial packaging accessible in cabin or checked baggage depending on transit rules.
  3. If uncertain about an item’s status, declare it–declaration usually removes penalty risk even when the item is ultimately seized.

Practical tips for carrying snacks on connecting flights and layovers

Pack snacks in clear resealable bags (1 L / quart) and stow them in an outer compartment of the carry-on or personal item for quick presentation at transfer security checkpoints.

Packing and accessibility

Keep commercially sealed items in original wrappers with barcodes and receipts; single-serve portions speed inspections and reduce waste. Vacuum-seal or use zip pouches for loose mixes (nuts, granola) to prevent crushing. Place utensils and napkins in the same pocket so manual inspections don’t scatter contents across other compartments. Avoid glass jars; choose silicone or lightweight plastic containers.

Label homemade portions with a short ingredient list and packing date on a visible sticker to accelerate manual checks and to help transit staff identify allergens.

Transit handling and storage

For chilled items, carry a soft insulated tote with frozen gel packs that are fully solid at screening time; partially thawed gel packs may be treated as liquids and removed. For perishables containing dairy, egg or meat, limit ambient exposure to about 2 hours total between departure and consumption; refrigerate during long layovers when airport lounge or retail fridge access exists.

On separate-ticket itineraries, allow extra time for re-check and secondary screening; pack snacks in a way that they can be handed to security without unpacking the entire carry-on. Avoid strongly odorous items (durian, fermented goods) and sauces larger than 100 ml–liquid limits apply at most security points.

Powdered supplements and spices kept under 12 oz (350 mL) in original containers face fewer secondary inspections; for larger quantities, expect additional screening and carry proof of purchase when possible.