Key takeaways (2025)
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Air shipments with real dry ice must follow IATA PI 954 and operator variations; packages must be vented, marked UN 1845, and show net dry‑ice weight in kg. Use the 2025 IATA acceptance checklist.
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U.S. ground/air rules require vented packaging under 49 Cfr 173.217; passengers carrying dry ice are limited to 2.5 kg (5.5 lb) per person with airline approval.
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How much to use: plan on ~5–10 lb (2.3–4.5 kg) per 24 horas in a well‑insulated shipper; adjust for lane/season. (University & government guidance align on this range.)
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Page experience affects visibility: em 2025 INP replaced FID in Core Web Vitals; aim for LCP ≤ 2.5 s, INP ≤ 200 ms, CLS ≤ 0.1 at the 75th percentile.
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Google spam policies: o March 2024 core update targets scaled content abuse, expired domain abuse, e site reputation abuse—quality and first‑hand expertise win.
What “dry ice pack” really means
In search results, “dry ice pack” can refer to two different things:
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Real dry ice (solid CO₂, UN1845)—used to keep products congelado. Must be vented and labeled for transport.
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Reusable gel/PCM “ice packs”—colloquially marketed as “dry‑ice alternative,” typically freeze at –15 °C (5 °F) (por exemplo, Arctic Ice Tundra) and keep items very cold but not as cold as real dry ice. Great for food that only needs to stay frozen/near‑frozen for shorter durations.
This article covers both, but any air shipment with real dry ice must comply with DG (dangerous goods) rules. The packout examples below consolidate the most practical steps from your drafts.
2025 rules at a glance (ar & ground)
Air (IATA/ICAO):
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Usar IATA DGR PI 954 for UN1845 Carbon dioxide, sólido (Gelo seco). Package must permit CO₂ release; mark “DRY ICE” or “CARBON DIOXIDE, SOLID”, add UN 1845, e o net kg de gelo seco. Check your carrier’s operator variations and use the 2025 IATA acceptance checklist.
U.S. domestic (49 Cfr):
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49 Cfr 173.217 requires packaging designed to vent CO₂ gas; general packaging rules apply.
Passenger baggage (reference only):
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Limit 2.5 kg (5.5 lb) per passenger with airline approval; package must be vented and marked. (Helpful for staff/customer travel questions.)
Carrier job aids:
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FedEx/UPS provide practical label placement and checklist details (Aula 9 diamond, UN1845, net kg on the same face as the label when space allows). Always confirm the current operator guidance.
How much dry ice to use (and why)
Rules of thumb from university/agency guidance and industry:
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5–10 lb (2.3–4.5 kg) per 24 horas in a well‑insulated cooler/shipper. Expect faster sublimation in hot weather or at altitude.
Translate that into planning:
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24 horas (small food parcel): 5 lb (2.3 kg)
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48 horas (mid‑size cooler): 10–15 lb (4.5–6.8 kg)
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72 horas (large payload/hot lane): 20–25+ lb (9–11+ kg)
Your drafts recommended similar amounts and stressed packout discipline; we kept that guidance and removed any conflicting suggestions.
Packouts that actually work (congelado & refrigerado)
Below are field‑tested patterns that balance hold time, custo, and compliance. (Adapt per lane and season; validate with ISTA 7E profiles for your lanes.)
UM) Frozen food with real dry ice (air or ground)
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Outer: Certified insulated shipper or rugged cooler with venting (do not seal airtight).
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Forro: 1–2 in (25–50 mm) rigid foam or VIP as required.
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Payload bag: Food vacuum‑sealed, placed in a moisture barrier bag.
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Gelo seco: Split into multiple bricks on top and sides (cold sinks downward).
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Void fill: Crumpled kraft/liners to minimize convection.
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Marking: “DRY ICE” (or “CARBON DIOXIDE, SOLID”), UN 1845, net kg de gelo seco. Aula 9 label on the same panel where possible.
B) “Dry‑ice‑alternative” for frozen/near‑frozen (shorter duration)
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PCM packs (–15 °C) (por exemplo, Arctic Ice Tundra) conditioned ≥36 h at the lowest freezer setting; place above and around payload.
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Expect performance below real dry ice; ideal for overnight to short‑haul frozen deliveries where DG handling is undesirable.
C) Mixed cold chain (congelado + refrigerado)
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Sandwich payload: gelo seco (principal) + 0 °C PCMs around sensitive items to prevent over‑freezing. Keep food out of direct contact with dry ice.
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For multi‑temp orders, separate with corrugate baffles and distinct inner cartons.
For production rollouts, qualify against ISTA 7E heat/cold profiles for the lane and duration (72–144 h baselines).
Marking, labeling & paperwork (zero‑ambiguity checklist)
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Proper shipping name: Gelo Seco (ou Carbon Dioxide, Solid).
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UN number: UN 1845.
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Hazard label: Aula 9 Miscellaneous (100 × 100 mm minimum per IATA).
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Peso líquido: show kg of dry ice on the package (and on documents when required).
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Placement: When space allows, print the proper shipping name/UN1845 on the same side as the Class 9 label (FedEx practice).
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Venting: Package must not be airtight; lid taping must allow gas release.
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Acceptance: Use the 2025 IATA Dry Ice acceptance checklist for non‑DG‑accompanied, non‑hazardous contents shipments.
Segurança (CO₂ venting, handling, segurança alimentar)
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Ventilation: Dry ice sublimates into CO₂. Respect workplace limits (NIOSH/OSHA: TWA 5,000 ppm; STEL 30,000 ppm). Never confine in sealed spaces; open vans and walk‑ins regularly.
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PPE: Insulated gloves; no bare‑skin contact; eye protection when breaking bricks.
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Food safety: Keep food out of the 40–140 °F (4–60 °C) “danger zone”; use a calibrated probe at receiving; discard if time/temperature abused.
When to use gel/PCM instead of dry ice
Escolher PCM/gel “ice packs” when:
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Shipment is overnight/short‑haul, and food can tolerate –15 °C hold rather than –78.5 °C.
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You want to avoid DG handling/documentation.
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You’re shipping consumer orders where simple reuse and no dry‑ice residue are preferred.
Example: Arctic Ice Tundra packs freeze at –15 °C (5 °F) and are marketed as dry‑ice alternatives for coolers—excellent for consumer food boxes, not for multi‑day deep‑freeze lanes.
(Note on search intent): In AU/NZ retail, searches like “dry ice packs bcf” often surface gel/ice bricks sold by outdoor retailers (BCF), not real dry ice. Align your content and product taxonomy accordingly to capture both intents.
Cost & operational tips
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Right‑size your shipper: empty air volume is your enemy—more air = faster dry‑ice loss.
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Pre‑condition everything cold (product, PCM, shipper walls).
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Lane calendars: summer peaks, weekend holds, and holidays can add 24–48 h; buffer your dry‑ice mass accordingly.
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QA & claims: include a simple temp indicator or logger for high‑value shipments.
Perguntas frequentes
Q1) Can I ship food with dry ice by air?
Yes—within IATA PI 954 limits, using vented embalagem, UN 1845 marking, Aula 9 label, and net kg de gelo seco. Use the 2025 IATA acceptance checklist.
Q2) How much dry ice should I add for a 48‑hour frozen lane?
Start with 10–15 lb (4.5–6.8 kg) and validate with a lane test; hot lanes or larger shippers may require 20 lb+. (Plan on 5–10 lb/24 h.)
Q3) Do I need special labels for UPS/FedEx?
Yes—Aula 9 diamond, UN 1845, proper shipping name, e net kg de gelo seco. Carriers publish job aids with placement examples.
Q4) Will Google still show FAQ/HowTo rich results if I add schema?
Google heavily restricted FAQ/How‑To rich results (2023). You can keep valid schema for machines and assistive uses, but don’t expect guaranteed FAQ/How‑To visuals. Focus on people‑first content and page experience (Core Web Vitals).
