Shipping Perishable Goods from Honolulu to Santos via Ocean Freight

Moving perishable goods successfully Requires a continuous cold chain. Use Insulated packaging 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. We 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. We recommend 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 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. Fresh produce typically needs temperatures above freezing, while Frozen goods 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.

Fresh and frozen food should be maintained at appropriate temperature controls throughout the journey to prevent spoilage. Proper insulation and refrigeration systems on the vessel are essential. Additionally, packaging must be robust to withstand ocean conditions and prevent contamination.

Shipments of fresh and frozen food must comply with both U.S. and Brazilian regulations, including obtaining necessary permits and certifications. Brazil requires a phytosanitary certificate for fresh produce and a health certificate for frozen food to ensure compliance with food safety standards.

DNA’s ETAs are AI-powered and based on real data, congestion, and vessel telemetry, whereas other forwarders often rely on static estimates copied from carrier schedules.

Clients describe SAMMIE’s data as extremely accurate and reliable, especially compared to the inaccurate or outdated data they used before adopting the platform.

Yes, an account is required. We walk you through onboarding to customize your experience and give you full access to the SAMMIE visibility platform.