Shipping Fresh Food from Rio Grande to Long Beach via Ocean Freight

Shipping 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 time‑definite service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as Reefer cargo.

Yes, Frozen food 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 Exclude 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 adequate insulation 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 temperature-controlled shipment 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. Chilled food typically needs temperatures above freezing, while frozen food must stay well below zero. If only one temperature setpoint is available, most logistics providers recommend separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.

Fresh and frozen food require strict temperature control throughout the journey. It is essential to use refrigerated containers (reefers) to maintain the appropriate temperature for chilled and frozen products. Additionally, proper ventilation and monitoring systems should be in place to ensure product integrity during transport.

Shipments of fresh and frozen food must comply with both Brazilian and U.S. regulations, including obtaining the necessary health certificates and import permits. The U.S. Food and Drug Administration (FDA) requires prior notice for food shipments, and products must meet U.S. standards for safety and quality. Importers should also be aware of any tariffs or import restrictions that may apply.

SAMMIE improves visibility by combining live carrier data, independent port tracking, an AI rules engine, and human verification to provide real-time visibility, predictive alerts, and exception management.

It means every move we make by land, air, or sea is guided by purpose, careful planning, decisive action, and precise, attentive execution.

You can hear more by listening to podcast episodes such as “David Rosendorf – Turning Setbacks Into Success” on The Rich Equation Podcast and “We Talk with Shipping & Logistics Magician David Rosendorf of DNA Supply Chain Solutions” on The Launch Pad Podcast.