Shipping Fresh Food from Miami to Mexico City via Ocean Freight

Transporting fresh produce successfully demands 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 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 have 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 adequate insulation 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 verify 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, most logistics providers recommend separating them into different temperature-controlled shipments to avoid freezing Fresh produce or partially thawing frozen items.

The documentation typically required includes a commercial invoice, packing list, and certificates of origin and health, particularly for perishable items. Additionally, customs declarations must comply with both U.S. and Mexican regulations for food imports.

Seasonal considerations include temperature control during the warmer months to prevent spoilage of fresh and frozen food. It is also important to consider potential weather disruptions, such as hurricanes, which can affect shipping schedules and port operations.

Our company offers secure, strategically located warehousing for scalable storage and just-in-time fulfillment, with real-time inventory control and integrated distribution powered by SAMMIE’s insight and our responsive Client Success Officers.

Our team offers seamless EDI/API connectivity tailored to your systems—including ERP, WMS, finance, and more—while many other forwarders depend on third-party platforms with limited integration and manual data entry.

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.