Shipping Reefer Cargo from Mexico City to New York via Ocean Freight

Moving fresh produce successfully necessitates a continuous cold chain. Use Insulated packaging with the right amount of gel packs for refrigerated food or dry ice for frozen goods, pre‑chill products before packing, and choose a expedited 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 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. We 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 limit coverage for temperature-related loss on fresh food and frozen food. We recommend 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 refrigerated food 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 Reefer cargo is set correctly.

You can sometimes mix fresh 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 goods must stay well below zero. If only one temperature setpoint is available, most logistics providers recommend separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.

Fresh and frozen food must be kept at specific temperatures throughout the journey to maintain quality. Refrigerated containers should be utilized for fresh produce, while frozen food requires deep-freeze containers. Proper loading techniques and monitoring of temperature controls are essential to prevent spoilage.

Shipments must include a commercial invoice, packing list, and a phytosanitary certificate for fresh produce. Additionally, a USDA inspection may be required for certain food items to ensure compliance with U.S. regulations. Proper labeling and documentation are crucial to facilitate customs clearance.

Yes, online access is available access all documents—bills of lading, invoices, customs forms, and arrival notices—in SAMMIE’s centralized, searchable document hub.

Yes, DNA provides periodic performance reviews and account check-ins so you can review metrics and discuss needs or questions live.

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