Safe handling of your valuable Chilled Food cargo
Thailand
China
The route from Bangkok to Shanghai is strategically advantageous for transporting fresh produce and refrigerated food, ensuring optimal quality upon arrival. Air transit minimizes exposure to temperature fluctuations, crucial for maintaining the integrity of chilled and frozen items. Moreover, the proximity of both cities to major markets enhances distribution efficiency, catering to the growing demand for fresh and frozen goods. This route supports swift access to a wide consumer base, bolstering market reach.
Bangkok's Suvarnabhumi Airport is equipped with advanced cold storage facilities and temperature-controlled cargo handling, facilitating the smooth transit of perishable items. In Shanghai, Pudong International Airport complements this with similar infrastructure, ensuring that fresh food and frozen products are maintained at ideal conditions throughout their journey. Both airports feature robust logistics networks, enabling seamless connections to domestic and international distribution channels. These facilities collectively enhance the supply chain efficiency for fresh and frozen food shipments.
Comparative analysis of origin and destination capabilities.
Exporters must comply with Thai Customs Department regulations, including correct tariff code declaration and on-time electronic manifest submission.
Imports are subject to Chinese customs, quarantine, and inspection rules, covering health, safety, and quality controls.
DNA Expert Assessment
Very High - Complex Regulatory Environment
High - Fragile/Moisture Sensitive
When shipping from Bangkok to Shanghai by air, expect significant delays due to the Southeast Asia Monsoon Season (May-September) and Western Pacific Typhoon Season (June-November). Build in buffer days to schedules and coordinate closely with carriers for real-time updates, as heavy rainfall and typhoons can disrupt operations. Additionally, book vessel space well in advance during peak export periods (August-November) to avoid congestion and ensure timely deliveries. Consider reduced operational capacity during holidays like Lunar New Year (late-January to mid-February) and Golden Week (October 1-7) to mitigate delays.
When shipping fresh produce, Proper packaging is critical to control temperature and moisture. Most cold-chain specialists recommend using thermal liners with phase-change packs fo...
Keeping the cold chain for Refrigerated food demands tightly controlled handling. Limit door-open time during loading and unloading so frozen goods does not warm or condense. Indus...
For larger volumes of fresh food, Using the correct container type is critical. Most carriers recommend refrigerated ISO containers for mixed loads of chilled beverages and frozen ...
Exporting Perishable goods often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certifica...
Before pickup, stage Fresh food at the correct temperature: typically 0–4°C for chilled food and −18°C or below for frozen goods. Avoid storing Fresh produce directly on the floor;...
Moving Fresh food successfully demands a continuous cold chain. Use cooler boxes with the right amount of gel packs for Chilled 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 Usually 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 Frozen food at temperature while staying within dry‑ice limits.
Standard cargo policies may limit coverage for temperature-related loss on Perishable goods and Frozen goods. Most shippers should arranging a policy that specifically covers temperature deviation and spoilage, and declaring the full value of your Reefer cargo. Keep packing records and temperature logs; insurers often require proof that correct handling was used before honoring claims.
Most refrigerated food should stay between 0–4°C, while many Frozen food 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 food 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 food must stay well below zero. If only one temperature setpoint is available, most logistics providers recommend separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.
Fresh and frozen food must be transported in temperature-controlled environments to maintain quality. It is essential to use refrigerated containers for chilled products and ensure that frozen items remain below -18°C throughout the journey. Proper packaging and insulation are crucial to prevent temperature fluctuations during transit.
The shipment of fresh and frozen food requires compliance with both Thai and Chinese regulations, including obtaining necessary export permits, health certificates, and import permits. Additionally, products must meet China's food safety standards and may be subject to inspections upon arrival in Shanghai.
DNA Supply Chain provides live map tracking with milestone updates, 24/7 access via SAMMIE, centralized shipment documents, and real-time exception alerts so you always know where your freight is and what’s happening with it.
DNA reduces customs delays and risk through in-house brokerage, a digital-first customs process with automation, SAMMIE’s ability to flag potential delays before they happen, and continuous communication from your Client Success Officer.
DNA’s ETAs are AI-powered and based on real data, congestion, and vessel telemetry, whereas other forwarders often rely on static estimates copied from carrier schedules.
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