Shipping Fresh Produce from Incheon to Shanghai via Air Freight

Transporting Fresh food successfully necessitates 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 Fast transit service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as Reefer cargo.

Yes, frozen goods can Usually 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. 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 Perishable goods and frozen food. 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 food 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 temperature-controlled shipment is set correctly.

You can sometimes mix chilled 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 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 Fresh produce or partially thawing frozen items.

Fresh and frozen food must be kept at specific temperatures throughout the air freight process to maintain quality. Refrigerated food is typically transported at temperatures between 0°C to 4°C, while frozen food should be kept at -18°C or lower. Proper insulation, temperature-controlled containers, and monitoring devices are essential to ensure products remain within their required temperature ranges during transit.

When shipping fresh and frozen food, exporters must provide necessary documentation including a sanitary and phytosanitary certificate, commercial invoice, packing list, and import permits as required by Chinese regulations. Compliance with local food safety standards and regulations is also essential for customs clearance upon arrival in Shanghai.

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