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United Kingdom
Brazil
The ocean route from Felixstowe to Santos is strategically advantageous for transporting chilled and frozen food items, ensuring optimal preservation during transit. The long-distance maritime journey is equipped to handle the unique requirements of perishable goods, maintaining consistent temperature controls throughout. This route also benefits from established shipping lanes, allowing for reliable service and efficient logistics management tailored to the needs of fresh produce and refrigerated food.
Felixstowe boasts state-of-the-art port facilities designed to accommodate the complex logistics of fresh and frozen food shipments, including advanced cold storage capabilities. At the destination, Santos features robust infrastructure with specialized terminals for handling perishables, ensuring quick and efficient processing upon arrival. Both ports are equipped with modern technologies to facilitate seamless loading and unloading operations, further enhancing the supply chain for chilled and frozen products.
Comparative analysis of origin and destination capabilities.
Shippers must ensure full compliance with United Kingdom export control regulations, including dual-use licensing where applicable.
Imports are subject to Brazilian tariff schedules, licensing rules, and non-tariff barriers administered through SISCOMEX.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Felixstowe, UK to Santos, Brazil, expect significant delays due to South Atlantic cyclone risks (November-March). Build in additional buffer days for transit and avoid tight delivery commitments during peak storm months (December-February). Additionally, secure vessel space well in advance during the South America fruit export peak (January-May, September-December) to mitigate congestion. Stay updated on weather forecasts and adjust routes as necessary to avoid disruptions from heavy rainfall and flooding in Brazil (October-March).
When shipping fresh produce, robust packaging is vital to control temperature and moisture. Our team suggests using cooler boxes with ice packs for chilled beverages and dry ice fo...
Keeping the cold chain for fresh produce necessitates tightly controlled handling. Reduce door-open time during loading and unloading so perishable goods does not warm or condense....
For larger volumes of fresh food, booking the correct container type is key. Our logistics team recommends powered reefer units for mixed loads of chilled food and frozen food that...
Exporting refrigerated food often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need sanitary certificates, temperature-...
Before pickup, stage perishable goods at the correct temperature: typically 0–4°C for chilled beverages and −18°C or below for Frozen food. Avoid storing fresh food directly on the...
Moving perishable goods successfully necessitates a continuous cold chain. Use thermal containers with the right amount of gel packs for refrigerated food or dry ice for frozen goods, 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 in many cases 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 limit coverage for temperature-related loss on chilled 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 adequate insulation 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 check requirements for each item and specify the target range on booking instructions and labels so your Reefer cargo 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 goods must stay well below zero. If only one temperature setpoint is available, best practice is separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.
Fresh and frozen food requires temperature-controlled containers to maintain product integrity during the 9626 km ocean journey. Proper loading techniques and securing of cargo are essential to prevent spoilage and contamination.
Shipments of fresh and frozen food must comply with Brazilian health regulations, including obtaining import permits and ensuring that all products meet sanitary standards. Documentation such as phytosanitary certificates and health certificates must be provided for customs clearance in Brazil.
The platform helps project-based ocean freight teams by allows teams to quickly and efficiently update their customers regarding project-based ocean freight shipments and provides the tools needed to deliver the customer service their clients expect.
Users say that SAMMIE helps them manage shipments much better than previous archaic, time-consuming methods that often relied on inaccurate data, replacing status emails and spreadsheet chaos with real-time clarity.
To view the platform, you can watching client stories and a platform overview video or requesting a personalized demo.
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