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The route from Memphis to Vancouver via ocean is ideal for transporting fresh produce and chilled food, ensuring that these perishable items maintain their quality throughout the journey. Utilizing ocean freight allows for greater cargo capacity, which is particularly beneficial for bulk shipments of frozen food. The consistent temperatures achieved during transit help preserve the integrity of refrigerated goods, minimizing spoilage and maximizing freshness upon arrival. This route also provides a reliable means of connecting key markets, enhancing supply chain efficiency.
Memphis boasts a robust logistics infrastructure, including state-of-the-art cold storage facilities and distribution centers, which facilitate the handling of fresh and frozen food products. The city's strategic location as a transportation hub ensures seamless access to various shipping routes. In Vancouver, the port is well-equipped with advanced reefer technology and temperature-controlled environments, making it an ideal destination for receiving perishable goods. Together, these infrastructures support the efficient movement of chilled and frozen items, catering to the demands of the market.
Comparative analysis of origin and destination capabilities.
Shippers must ensure compliance with U.S. Export Administration Regulations (EAR) and screen parties against restricted and denied party lists.
All imports are subject to Canada Border Services Agency (CBSA) requirements, including eManifest and security screening.
DNA Expert Assessment
Moderate - Standard International
Very High - Requires Specialized Care
Be prepared for potential delays due to severe winter weather (December-March), including buffer days and de-icing contingencies. Expect increased congestion during the Black Friday and Cyber Monday peak (late November-early December), necessitating secured vessel space and additional buffer days. Additionally, coordinate closely with carriers during the Lunar New Year disruptions (late January to mid-February) to manage congestion and secure priority berthing.
When shipping fresh produce, correct packing Is essential to control temperature and moisture. Most cold-chain specialists recommend using Insulated cartons with Gel packs for chil...
Keeping the cold chain for chilled food Requires tightly controlled handling. Limit door-open time during loading and unloading so Reefer cargo does not warm or condense. We recomm...
For larger volumes of fresh food, selecting the correct container type is Essential. Most carriers recommend Integrated reefer containers for mixed loads of Refrigerated food and f...
Exporting fresh food often Requires additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certificates, ...
Before pickup, stage fresh produce at the correct temperature: typically 0–4°C for Refrigerated food and −18°C or below for frozen goods. Avoid storing Fresh produce directly on th...
Moving fresh produce successfully Requires 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 Reefer cargo.
Yes, Frozen food 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 Frozen food at temperature while staying within dry‑ice limits.
Standard cargo policies may limit 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 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 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 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 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 and frozen food must be maintained at specific temperature ranges during transit to ensure quality and safety. Refrigerated containers should be used for fresh food, while frozen food requires deep freezing conditions. Proper packaging and insulation are essential to prevent temperature fluctuations and spoilage during the journey.
Shipments of fresh and frozen food are subject to both U.S. and Canadian regulations, including the need for proper documentation such as phytosanitary certificates for fresh produce and compliance with the Safe Food for Canadians Regulations. Import permits may also be required, and all products must meet the Canadian Food Inspection Agency (CFIA) standards.
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