Shipping Refrigerated Food from Chicago to Omaha via Ground Freight

Moving 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 time‑definite service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as Reefer cargo.

Yes, frozen goods 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 limit 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 Proper packaging 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 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 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.

It is essential to maintain appropriate temperature controls throughout the route to ensure that fresh produce and frozen food remain within their required temperature ranges. Utilizing refrigerated trucks and monitoring temperature logs can help prevent spoilage.

Seasonal temperature variations can impact the transport of perishable goods. During warmer months, increased attention to refrigeration and insulation is necessary to prevent temperature fluctuations that could compromise food quality. Conversely, during colder months, precautions may be needed to avoid freezing of certain products.

Users can download shipment-level data, invoices, event histories, and landed costs in Excel or PDF format, structured for finance audits, operations tracking, customer service updates, and performance analysis.

Yes, DNA manages urgent, oversized, or specialized shipments, including temperature-sensitive cargo, high-value electronics, and complex FF&E rollouts across all modes.

Yes, DNA supports this. We manage documentation, declarations, and clearance protocols for electronics, apparel, machinery, and regulated goods such as food or medical devices.