Shipping Refrigerated Food from Bangkok to Charlotte via Ocean Freight

Moving perishable goods successfully Requires a continuous cold chain. Use Insulated packaging with the right amount of gel packs for refrigerated food or dry ice for frozen goods, 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 goods can in many cases be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines Set 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. We 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 goods. We 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 adequate insulation 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 Confirm 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 food and frozen goods in the same load, but only if your container or vehicle can maintain separate temperature zones. Fresh produce 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 temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.

Fresh and frozen food must be properly packaged to maintain temperature control during transit. Refrigerated containers should be used to ensure that chilled food remains at appropriate temperatures, while frozen food requires containers capable of maintaining sub-zero temperatures. It is essential to monitor temperature throughout the journey to prevent spoilage.

Shipments of fresh and frozen food must comply with U.S. Food and Drug Administration (FDA) regulations, which include prior notice of shipments and adherence to safety standards. Additionally, import permits and phytosanitary certificates may be required for fresh produce, and all products must be inspected upon arrival in the U.S. to ensure compliance with health regulations.

Users say that SAMMIE helps them manage shipments much better than previous archaic, time-consuming methods that often relied on inaccurate data, replacing status emails and spreadsheet chaos with real-time clarity.

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