Shipping Fresh Food from Charlotte to Rotterdam via Ocean Freight

Shipping perishable goods successfully Requires 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 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 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. 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 Exclude coverage for temperature-related loss on chilled food 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 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 Confirm 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. Fresh produce typically needs temperatures above freezing, while frozen food must stay well below zero. If only one temperature setpoint is available, We recommend separating them into different temperature-controlled shipments to avoid freezing Fresh produce or partially thawing frozen items.

It is crucial to maintain appropriate temperature controls throughout the shipping process. Fresh produce should be kept in a temperature range of 0-4°C, while frozen food must remain at -18°C or lower. Utilizing refrigerated containers (reefers) and monitoring temperature during transit is essential to ensure product quality and safety.

Shipments of fresh and frozen food must comply with EU food safety regulations, including proper labeling and documentation. Import permits may be required, and products must meet the health and safety standards set by the European Food Safety Authority (EFSA). Additionally, customs declarations must include all relevant information regarding the nature of the goods, origin, and compliance with phytosanitary regulations.

We provide actionable reports on landed cost, performance, and billing that are instantly downloadable in Excel or PDF, whereas other forwarders often have limited reporting that may require manual pulls.

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Most customers are up and running within days, after we gather basic shipment details and compliance documents, set up your profile, configure SAMMIE access, and align your first shipment.