Shipping Fresh Produce from Newark to Chicago via Ground Freight

Moving fresh produce successfully demands a continuous cold chain. Use thermal containers 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 temperature-controlled freight.

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. Our compliance team recommends 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. Insurance specialists generally 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 verify 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, best practice is separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.

It is essential to maintain appropriate temperature controls throughout the journey to prevent spoilage. Fresh food should be kept at temperatures between 32°F and 41°F, while frozen food must be maintained at 0°F or lower. Proper insulation and refrigeration units are critical to ensure the integrity of the products during transport.

Seasonal fluctuations can impact the quality of fresh produce due to temperature variations. During warmer months, increased temperatures may necessitate enhanced refrigeration measures to ensure food safety. Conversely, during colder months, additional precautions may be needed to prevent freezing of products that are not supposed to be frozen.

DNA Supply Chain brings 30+ years of experience with global reach and local touch, using deep carrier relationships to move freight worldwide with precision and white-glove attention at every step.

No, DNA uses in-house customs brokerage with automation to reduce errors and accelerate clearance, rather than outsourcing to third-party brokers with outdated, manual documentation processes.

Our “One Test Run Challenge” is an invitation to move a single shipment with DNA so we can demonstrate our visibility, reliability, and partnership, showing how our SAMMIE platform and proactive team perform in a real-world test.