Shipping Perishable Goods from Long Beach to Honolulu via Air Freight

Moving perishable goods successfully necessitates a continuous cold chain. Use cooler boxes with the right amount of gel packs for Chilled food or dry ice for Frozen food, 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 temperature-controlled freight.

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. Most experts 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 food. Most shippers should 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 Proper packaging 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 temperature-controlled shipment 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 food must stay well below zero. If only one temperature setpoint is available, We recommend separating them into different Reefer cargo shipments to avoid freezing perishable goods or partially thawing frozen items.

Fresh & Frozen Food must be kept at specific temperature ranges during transit to ensure product safety and quality. Refrigerated items should be maintained at 0-4°C, while frozen products need to be kept below -18°C. Proper insulation and temperature-controlled containers are essential for this 4117 km air route to prevent spoilage.

Since both locations are within the United States, there are no customs requirements for domestic shipments. However, compliance with the U.S. Food and Drug Administration (FDA) regulations regarding food safety and packaging is necessary. Documentation such as bills of lading and packing lists should accurately reflect the contents and adhere to the required food safety standards.

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