Shipping Frozen Goods from Charleston to Vancouver via Ocean Freight

Shipping fresh produce 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 Fast transit 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 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 Exclude coverage for temperature-related loss on fresh 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 adequate insulation 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 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 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 Fresh produce or partially thawing frozen items.

Fresh and frozen food must be kept at appropriate temperatures throughout the journey. This requires using refrigerated containers (reefers) that maintain specific temperature ranges. Additionally, proper loading and unloading procedures should be followed to minimize temperature fluctuations and ensure product integrity.

Shippers must comply with both U.S. and Canadian food safety regulations, including obtaining necessary permits and certifications for the products. Documentation such as a Bill of Lading, commercial invoice, and any required health certificates must be provided to ensure compliance with customs regulations.

We’re more than a logistics provider; we are a family-led business grounded in love, trust, and collaboration, focused on relationships, real-time visibility, and quietly excellent execution rather than attention.

It means our business is built on trust and every move we make by land, air, or sea is guided by purpose, careful planning, and precise execution.

Today, SAMMIE is a mission-critical platform used by leading importers to manage risk, reduce delays, and reclaim control over their logistics.