Shipping Frozen Food from Incheon to Seattle via Air Freight

Transporting fresh produce successfully Requires a continuous cold chain. Use cooler boxes 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 often 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 reefer cargo at temperature while staying within dry‑ice limits.

Standard cargo policies may restrict coverage for temperature-related loss on fresh food and Frozen goods. 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 correct handling was used before honoring claims.

Most chilled beverages 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 chilled 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, best practice is separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.

Fresh and frozen food must be transported in temperature-controlled environments to maintain product quality. It is essential to use refrigerated containers for fresh produce and frozen food to prevent spoilage during transit. Additionally, proper loading techniques should be employed to ensure airflow and avoid temperature fluctuations.

Shipments of fresh and frozen food must comply with U.S. Food and Drug Administration (FDA) regulations, including prior notice of food shipments. Importers must also ensure that products meet the U.S. Department of Agriculture (USDA) standards for safety and quality, and appropriate documentation, such as health certificates and import permits, must accompany the shipment.

The SAMMIE system enables international teams by providing a single dashboard with all data needed to manage shipments, saving significant time and improving control compared to archaic, time-consuming methods using inaccurate data.

Shippers can submit details via our Request a Quote form or talk to our team through the Contact Us page on our website.

Our operations are fully compliant with CBP, TSA, IATA, and NMFTA standards to ensure secure, lawful, and efficient cross-border operations.