Shipping Fresh Produce from Port Klang to Oakland via Ocean 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 time‑definite 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 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 perishable goods or partially thawing frozen items.

Fresh and frozen food must be transported in temperature-controlled containers to maintain the required refrigeration or freezing conditions throughout the journey. Proper insulation and monitoring of temperature during transit are crucial to prevent spoilage or degradation of the products.

Shipments of fresh and frozen food must comply with the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) regulations. This includes obtaining necessary permits, ensuring compliance with food safety standards, and providing appropriate documentation, such as a phytosanitary certificate for fresh produce and a health certificate for meat and dairy products.

Our brokerage team provides import and export clearance to keep your shipments moving and compliant.

Our warehousing network includes cross-docking and transloading capabilities.

Our team manages coordinated delivery of furniture, fixtures, and equipment (FF&E) for hotels, resorts, and new builds.