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The route from Atlanta to Seattle offers significant advantages for transporting fresh produce and chilled food. The ocean journey provides a stable environment, minimizing temperature fluctuations, which is crucial for maintaining the quality of perishable items. Additionally, this route benefits from extensive shipping lanes, allowing for efficient handling of refrigerated containers, ensuring that both fresh and frozen food items arrive in optimal condition.
Atlanta's port facilities are well-equipped with advanced cold storage capabilities, facilitating the initial handling of temperature-sensitive products. Upon arrival in Seattle, the city boasts a robust infrastructure, including specialized distribution centers designed to efficiently process and store chilled and frozen goods. Both locations have access to reliable transportation networks, ensuring a seamless transition from port to final destination, which is essential for maintaining the integrity of perishable shipments.
Comparative analysis of origin and destination capabilities.
Shippers must comply with U.S. Export Administration Regulations (EAR) and check parties against U.S. denied and restricted party lists.
All imports are subject to U.S. Customs and Border Protection (CBP) regulations, including accurate AMS and ISF filings.
DNA Expert Assessment
Low - Domestic or FTA Route
Very High - Requires Specialized Care
When shipping from Atlanta to Seattle via ocean, expect significant challenges during critical periods. During the Atlantic Hurricane Season (June-November), allow for buffer days and flexible port windows to manage potential disruptions. In winter (December-March), account for snow and ice impacts, especially in northern corridors, by securing cold-weather handling plans. Additionally, during the summer holiday peak (late June-early September), confirm early bookings to avoid capacity issues. Lastly, communicate closely with carriers during the Black Friday and Christmas retail peaks (mid-November to early December) to mitigate congestion and delays.
When shipping fresh produce, robust packaging is critical to control temperature and moisture. Most cold-chain specialists recommend using thermal liners with Gel packs for refrige...
Keeping the cold chain for fresh produce demands tightly controlled handling. Limit door-open time during loading and unloading so frozen goods does not warm or condense. We recomm...
For larger volumes of fresh food, booking the correct container type is critical. Most carriers recommend refrigerated ISO containers for mixed loads of Refrigerated food and Froze...
Exporting refrigerated food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certific...
Before pickup, stage perishable goods at the correct temperature: typically 0–4°C for chilled food and −18°C or below for frozen goods. Avoid storing fresh food directly on the flo...
Moving perishable goods successfully demands a continuous cold chain. Use cooler boxes with the right amount of gel packs for refrigerated food or dry ice for Frozen food, pre‑chill products before packing, and choose a expedited service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as Reefer cargo.
Yes, frozen goods can in many cases be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines have limits on how much dry ice is allowed per package and per shipment, and labels must show the net weight of dry ice and UN1845 markings. Most experts recommend checking carrier and destination rules in advance and combining dry ice with insulated packaging to keep reefer cargo at temperature while staying within dry‑ice limits.
Standard cargo policies may limit coverage for temperature-related loss on chilled food and frozen food. Most shippers should arranging a policy that specifically covers temperature deviation and spoilage, and declaring the full value of your refrigerated food shipment. Keep packing records and temperature logs; insurers often require proof that Proper packaging was used before honoring claims.
Most refrigerated food should stay between 0–4°C, while many frozen goods products must remain at −18°C or colder. Exact ranges depend on the product type and local regulations. Always verify requirements for each item and specify the target range on booking instructions and labels so your temperature-controlled shipment is set correctly.
You can sometimes mix fresh food and frozen goods in the same load, but only if your container or vehicle can maintain separate temperature zones. Chilled food typically needs temperatures above freezing, while frozen food must stay well below zero. If only one temperature setpoint is available, most logistics providers recommend separating them into different Reefer cargo shipments to avoid freezing Fresh produce or partially thawing frozen items.
Fresh and frozen food requires temperature-controlled containers to maintain the integrity of the products during transit. Proper insulation and refrigeration systems are essential to prevent spoilage. It is important to monitor temperature throughout the journey to ensure compliance with food safety standards.
When shipping fresh and frozen food from Atlanta to Seattle, compliance with the Food and Drug Administration (FDA) regulations is necessary. This includes ensuring that all food products are properly labeled and that food safety standards are adhered to during transport to prevent contamination.
Yes, DNA provides port-to-door service that covers customs and final-mile delivery.
Yes, DNA provides U.S. and Mexico cross-border coverage.
DNA manages ISF, AMS, and ACE filings for your shipments.
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