Shipping Refrigerated Food from Guadalajara to St. Louis via Air Freight

Moving fresh produce successfully demands a continuous cold chain. Use Insulated packaging with the right amount of gel packs for refrigerated food or dry ice for frozen goods, pre‑chill products before packing, and choose a expedited 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. We 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. We 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 correct handling was used before honoring claims.

Most refrigerated food should stay between 0–4°C, while many Frozen food 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 Reefer cargo is set correctly.

You can sometimes mix fresh food and Frozen food 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 & Frozen Food must be maintained at appropriate temperatures throughout the air freight journey to ensure quality and safety. Refrigerated items should be kept at 0-4°C, while frozen food must be maintained at -18°C or lower. Proper insulation, temperature monitoring, and use of specialized containers are essential during transit.

Shipments of Fresh & Frozen Food require compliance with U.S. Department of Agriculture (USDA) and Food and Drug Administration (FDA) regulations. Importers must provide necessary documentation, including health certificates, permits, and product labeling that meets U.S. standards. Additionally, customs clearance procedures must be followed upon arrival in St. Louis.

DNA manages ISF, AMS, and ACE filings for your shipments.

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DNA Supply Chain combines global freight forwarding services with the SAMMIE AI platform to provide live map tracking, predictive ETAs, exception alerts, and centralized shipment documents so you have total shipment control on one powerful platform.