Shipping Reefer Cargo from Barcelona to Suape via Ocean Freight

Shipping fresh produce 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 temperature-controlled freight.

Yes, Frozen food can often 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 fresh 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 temperature-controlled shipment 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 food 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.

When shipping fresh and frozen food, it is crucial to maintain the cold chain throughout the journey to prevent spoilage. This involves using refrigerated containers with temperature monitoring systems to ensure that products are kept at the appropriate temperatures during transit. Additionally, proper loading techniques should be employed to allow for adequate airflow around the products.

Regulatory requirements for shipping fresh and frozen food from Spain to Brazil include obtaining health certificates that confirm the products meet safety and quality standards. Import permits from Brazilian authorities are also necessary, along with compliance with Brazilian sanitary regulations, which may include specific labeling and packaging requirements for food products.

Customers have reported real-time updates on delays, a reduction in tracking time from 25–30 hours per week to 2–3 hours per week, more efficient management of many shipments, and the ability to quickly and efficiently update their own customers on project-based ocean freight shipments.

Teams can expect 50% less time spent tracking shipments, immediate visibility, fewer shipment errors and missed handoffs, better alignment between purchasing, logistics, and finance, and lower overhead with fewer manual check-ins.

Yes, within SAMMIE’s Smart Document Hub human help is one click away if your team needs additional support.