Fast transit times and competitive rates for your Fresh Food shipments
United States
United States
The ocean route from Newark to Savannah offers a reliable method for transporting fresh produce and frozen food, ensuring optimal temperature control throughout the journey. This route minimizes exposure to temperature fluctuations, which is critical for maintaining the quality of chilled and refrigerated items. Additionally, utilizing maritime transport allows for larger shipments, enhancing efficiency and reducing per-unit shipping costs for various food products.
Newark boasts a well-equipped port with advanced cold storage facilities and efficient loading systems, making it an ideal departure point for perishables. In Savannah, the port is similarly outfitted with state-of-the-art refrigeration capabilities and streamlined customs processes, facilitating quick handling of incoming shipments. Both locations provide robust logistics support, ensuring that fresh and frozen foods can transition seamlessly from transport to distribution.
Comparative analysis of origin and destination capabilities.
Shippers must comply with U.S. Export Administration Regulations (EAR) and check parties against U.S. denied and restricted party lists.
All inbound cargo fall under U.S. Customs and Border Protection (CBP) rules, including timely ISF (10+2) filings and correct customs declarations.
DNA Expert Assessment
Low - Domestic or FTA Route
Very High - Requires Specialized Care
When shipping from Newark to Savannah, be mindful of the Atlantic Hurricane Season (June-November) by building in buffer days and securing alternative ports during peak storm periods (August-October). Additionally, expect increased congestion during the North America Winter Storms (December-March) and the Back to School demand peak (late July-September). Confirm vessel space well in advance for the Christmas Retail Peak (October-December) and the Black Friday and Cyber Monday period (mid-November to early December) to avoid capacity shortages. Always monitor schedules for weather-related disruptions and peak demand fluctuations.
When shipping Fresh food, Proper packaging is critical to control temperature and moisture. We recommend using Insulated cartons with Gel packs for refrigerated food and dry ice fo...
Maintaining the cold chain for Refrigerated food demands tightly controlled handling. Minimize door-open time during loading and unloading so Reefer cargo does not warm or condense...
For larger volumes of Perishable goods, Using the correct container type is critical. We recommend Integrated reefer containers for mixed loads of Refrigerated food and Frozen good...
Shipping Perishable goods often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-contr...
Before pickup, Store Fresh food at the correct temperature: typically 0–4°C for chilled food and −18°C or below for Frozen food. Avoid storing Fresh produce directly on the floor; ...
Shipping Fresh food successfully demands a continuous cold chain. Use Insulated packaging with the right amount of gel packs for Chilled food or dry ice for Frozen food, 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 food can Usually 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. We recommend checking carrier and destination rules in advance and combining dry ice with insulated packaging to keep Frozen food at temperature while staying within dry‑ice limits.
Standard cargo policies may Exclude coverage for temperature-related loss on Perishable goods and Frozen goods. We recommend arranging a policy that specifically covers temperature deviation and spoilage, and declaring the full value of your Reefer cargo. Keep packing records and temperature logs; insurers often require proof that Proper packaging was used before honoring claims.
Most Chilled 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 produce and Frozen food 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 goods must stay well below zero. If only one temperature setpoint is available, We recommend separating them into different Reefer cargo shipments to avoid freezing Fresh produce or partially thawing frozen items.
Fresh and frozen food requires strict temperature control throughout the shipping process. Containers must be equipped with refrigeration systems to maintain appropriate temperatures for chilled and frozen goods. Additionally, proper packing methods should be used to minimize temperature fluctuations and prevent spoilage.
Both Newark and Savannah follow the same federal regulations regarding the transport of food products. Compliance with the Food and Drug Administration (FDA) guidelines is essential, including proper labeling and documentation to ensure food safety and quality during transit.
SAMMIE is an AI-driven exception management and tracking platform that provides real-time tracking, predictive ETAs, smart alerts, document intelligence, rate and route optimization, and invoicing insights for your shipments.
We provide global ocean freight with worldwide routing, top-tier carriers, full container loads (FCL), less-than-container loads (LCL), and port-to-door service including customs and final-mile delivery.
Our air freight services include live alerts and 24/7 tracking for full shipment visibility.
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