Shipping Refrigerated Food from Baltimore to Paranagua via Ocean Freight

Shipping perishable goods successfully necessitates a continuous cold chain. Use thermal containers with the right amount of gel packs for refrigerated food or dry ice for Frozen food, pre‑chill products before packing, and choose a time‑definite service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as Reefer cargo.

Yes, Frozen food can in many cases be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines impose 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. Our compliance team recommends 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 Exclude coverage for temperature-related loss on chilled food and frozen food. Insurance specialists generally recommend 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 Chilled 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 check requirements for each item and specify the target range on booking instructions and labels so your Reefer cargo is set correctly.

You can sometimes mix Fresh produce 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 goods must stay well below zero. If only one temperature setpoint is available, best practice is separating them into different Reefer cargo shipments to avoid freezing perishable goods or partially thawing frozen items.

It is essential to maintain the cold chain throughout the journey to ensure the quality and safety of fresh and frozen food. This includes using refrigerated containers that meet temperature requirements and monitoring the temperature during transit. Proper packaging is also crucial to prevent spoilage and contamination.

Shipments of fresh and frozen food must comply with Brazilian health regulations, including obtaining necessary import permits and sanitary certificates. Importers in Brazil must ensure that products meet local food safety standards, and all documentation must be accurately completed to facilitate customs clearance.

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