Cabin Safety Guidance
Use of Dry Ice in the Cabin
Effective March 2017
1st Edition
NOTICE
DISCLAIMER. The information contained in this
publication is subject to constant review in the
light of changing government requirements and
regulations. No subscriber or other reader should
act on the basis of any such information without referring to applicable laws and regulations
and/or without taking appropriate professional
advice. Although every effort has been made to
ensure accuracy, the International Air Transport
Association shall not be held responsible for any
loss or damage caused by errors, omissions, misprints or misinterpretation of the contents hereof.
Furthermore, the International Air Transport Association expressly disclaims any and all liability
to any person or entity, whether a purchaser of
this publication or not, in respect of anything
done or omitted, and the consequences of anything done or omitted, by any such person or entity in reliance on the contents of this publication.
© International Air Transport Association. All
Rights Reserved. No part of this publication may
be reproduced, recast, reformatted or transmitted in any form by any means, electronic or
mechanical, including photocopying, recording
or any information storage and retrieval system, without the prior written permission from:
Senior Vice President
Safety and Flight Operations
International Air Transport Association
800 Place Victoria
P.O. Box 113
Montreal, Quebec
CANADA H4Z 1M1
Cabin Safety Guidance: Use of Dry Ice in the Cabin, 1st edition
ISBN 978-92-9229-455-7
© 2017 International Air Transport Association. All rights reserved.
Montreal—Geneva
Contents
Section 1— Background ..................................................................................................... 2
Section 2— Hazards Associated With Dry Ice.................................................................... 2
Section 3— Correct Handling Methods .............................................................................. 2
Section 4— Recommendations .......................................................................................... 3
Section 5— Further references .......................................................................................... 3
1st Edition 2017
1
Cabin Safety Guidance – Use of Dry Ice in the Cabin
Section 1—Background
An investigation report issued by the Komite Nasional Keselematan Transportasi Republic of Indonesia
provides details of an incident in which a galley fridge door burst open and struck a cabin crew member in the
face, resulting in serious injury and incapacitation. The cause of the incident was a buildup of internal pressure
within the fridge caused by the sublimation of dry ice.
Sublimation is a type of phase transition, or a change in a state of matter, just like melting, freezing, and
evaporation. Through sublimation, a substance changes from a solid to a gas without ever passing through
a liquid phase. Dry ice, solid CO2, provides a common example of sublimation.
Dry ice is frequently used in cabin operations to maintain cold temperatures for the preservation of foods within
accepted temperature ranges, and the chilling of beverages, particularly in hot climates. Some catering
companies load dry ice packages around food items including inside ovens.
Dry ice is classified as Dangerous Goods but may be carried by passengers in small quantities of not more
than 2.5 kg in accordance with IATA Dangerous Goods regulations 2.3.4.5. It may be carried in larger
quantities for catering reasons as it is considered as aircraft equipment when used to chill food items.
Section 2—Hazards Associated With Dry Ice
The three main hazards associated with dry ice are;
Contact
Suffocation
Explosion
• Dry ice is extremely cold at -109F or -78C. Contact with the skin may result in
frostbite.
• Some surfaces in direct contact with dry ice may be damaged by the extreme cold.
Adhesives may become brittle and break.
• The sublimation of dry ice into CO2 gas within a confined area may result in dangerous
levels within the air. Normally air contains 0.035% CO2, but if the concentration
increases to 0.5% it can become dangerous to health.
• The sublimation of dry ice causes the volume to expand. Ventilation is therefore
necessary to allow CO2 gas to expand and vent away from the container in which it is
held.
Section 3—Correct Handling Methods
Dry ice should:
• Only be used during the transportation and storage of aircraft catering.
• Always remain in unsealed wrapping to allow the release of CO2 gas.
• Always be handled using protective equipment, e.g. gloves, tongs, etc.
• Always be removed from ovens before switching on, in order to avoid ignition of wrapping.
Dry ice should not:
• Be used for any purpose other than preservation of food items.
• Be stored in enclosed compartments such as fridges or other sealed galley stowages.
2
1st Edition 2017
Cabin Safety Guidance – Use of Dry Ice in the Cabin
Section 4—Recommendations
IATA recommends that where an operator provides inflight catering, cabin crew training programs include
awareness of the correct and safe handling of dry ice.
Section 5—Further references
Safe handling
http://dryiceinfo.com/safe.htm
Final incident report
from KNKT
http://knkt.dephub.go.id/knkt/ntsc_aviation/baru/2015%20PKGPO%20Final%20Report.pdf
Safety Data Sheet
https://www.boconline.co.uk/internet.lg.lg.gbr/en/images/tg-9390-carbon-dioxidesolid-v1.3410_39610.pdf?v=5.0
3
1st Edition 2017