Shipping Fresh Food from Natal to Newark via Air Freight

Transporting fresh produce 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 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. 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 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 beverages 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 temperature-controlled shipment is set correctly.

You can sometimes mix chilled 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 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 Fresh produce or partially thawing frozen items.

Fresh and frozen food must be kept at appropriate temperatures throughout the journey to maintain quality. This includes using refrigerated containers for fresh produce and maintaining a frozen state for frozen food. Additionally, proper ventilation is necessary to prevent spoilage during air transport.

Exporters must comply with U.S. Food and Drug Administration (FDA) regulations, including the submission of prior notice for food shipments. Additionally, proper phytosanitary certificates are required for fresh produce, and all products must meet U.S. import standards to ensure food safety and compliance.

DNA Supply Chain maintains over 97% accuracy, with SAMMIE reducing human errors, flagging duplicate invoices, suggesting corrections, auto-matching charges to events and documents, and speeding reconciliation.

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Using our platform, shipment information is just a click away, with all data needed to manage shipments available in one dashboard, saving users a tremendous amount of time.