Shipping Fresh Produce from Chicago to Tacoma via Ocean Freight

Moving 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 Reefer cargo.

Yes, frozen goods 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 limit 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 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 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 food 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 the appropriate temperature controls throughout the journey to ensure the quality and safety of fresh and frozen food. This includes using refrigerated containers for chilled items and ensuring that frozen goods remain at or below -18°C (0°F). Proper ventilation and monitoring systems should also be in place to prevent spoilage.

Shipping fresh and frozen food domestically within the United States requires compliance with the Food and Drug Administration (FDA) regulations, which include proper labeling, adherence to safety standards, and maintaining temperature control during transport. Additionally, there may be state-specific regulations that need to be followed upon arrival in Tacoma.

Yes, DNA handles import and export clearance to keep your shipments moving and compliant.

Yes, DNA offers cross-docking and transloading capabilities.

Yes, DNA offers coordinated delivery of furniture, fixtures, and equipment (FF&E) for hotels, resorts, and new builds.