Shipping Chilled Beverages from Mombasa to Detroit via Ocean Freight

Shipping perishable goods 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 expedited service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as Reefer cargo.

Yes, Frozen food 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 reefer cargo at temperature while staying within dry‑ice limits.

Standard cargo policies may Exclude 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 refrigerated food shipment. Keep packing records and temperature logs; insurers often require proof that correct handling was used before honoring claims.

Most Chilled 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 produce 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, best practice is 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 ensure quality. This requires the use of refrigerated containers, also known as reefers, which maintain the necessary chilled or frozen environment. Proper loading techniques and monitoring during transit are essential to prevent spoilage.

Required documentation includes a Bill of Lading, commercial invoice, packing list, and health certificates. Additionally, compliance with U.S. Food and Drug Administration (FDA) regulations is necessary, which may involve prior notice submission for food shipments.

Yes, we can. We manage documentation, declarations, and clearance protocols for electronics, apparel, machinery, and regulated goods such as food or medical devices.

Our billing is streamlined by SAMMIE, which matches shipment events with billing data so you receive clear, line-itemized invoices tied directly to shipment milestones and documents.

Never without your consent. Your shipment data is used only to support your logistics operations and improve your experience with DNA; we do not sell or share client data for advertising or unrelated purposes.