Experienced logistics services for Frozen Food cargo
Brazil
Chile
The air route from Salvador to Santiago is ideal for transporting fresh produce and chilled food, ensuring products maintain their quality and safety during transit. The swift journey minimizes exposure to temperature fluctuations, which is crucial for perishable items. Utilizing air freight allows for efficient delivery of frozen food, maintaining the necessary cold chain integrity. This route is designed to cater to the high demand for fresh and refrigerated goods in urban markets.
Salvador's airport is equipped with specialized facilities for handling fresh and frozen shipments, including temperature-controlled storage and efficient loading systems. In Santiago, the airport boasts advanced logistics capabilities, ensuring quick customs clearance and distribution to local retailers. Both locations are well-connected to major transportation networks, facilitating seamless transfer of goods to and from key distribution points. This robust infrastructure supports the reliable movement of perishable products across the region.
Comparative analysis of origin and destination capabilities.
Exports must comply with Brazilian Receita Federal customs regulations and electronic export declarations (DU-E) via the Siscomex.
All inbound shipment may undergo customs inspection and has to include thorough commercial documentation and airway bills
DNA Expert Assessment
Very High - Complex Regulatory Environment
High - Fragile/Moisture Sensitive
Anticipate potential delays due to the Brazil Wet Season (October-March), including localized flooding and longer terminal dwell times. During the South Atlantic cyclone risk period (November-April), allow for buffer days to accommodate route adjustments. Additionally, book vessel space well in advance of the Christmas retail peak (October-December) to mitigate delays. Finally, stay updated on weather conditions in the Andes during winter (May-September) to adjust routes.
When shipping fresh produce, Proper packaging is vital to control temperature and moisture. Most cold-chain specialists recommend using thermal liners with phase-change packs for c...
Keeping the cold chain for Refrigerated food necessitates tightly controlled handling. Limit door-open time during loading and unloading so frozen goods does not warm or condense. ...
For larger volumes of fresh food, Using the correct container type is key. Most carriers recommend refrigerated ISO containers for mixed loads of chilled beverages and frozen food ...
Exporting Perishable goods often involves additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certific...
Before pickup, stage Fresh food at the correct temperature: typically 0–4°C for chilled beverages and −18°C or below for frozen goods. Avoid storing fresh food directly on the floo...
Moving Fresh food 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 Usually 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 limit coverage for temperature-related loss on Perishable goods 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 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 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 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 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.
It is crucial to maintain temperature control throughout the air freight process to ensure the quality of fresh and frozen food. This includes using insulated packaging and temperature monitoring devices. Additionally, rapid transfer times at the airport are essential to minimize exposure to ambient temperatures.
Shipments of fresh and frozen food must comply with both Brazilian and Chilean food safety regulations, which may include obtaining phytosanitary certificates, health certificates, and ensuring adherence to specific import/export documentation. Proper labeling and packaging are also necessary to meet customs requirements.
Our platform offers document intelligence that auto-sorts and tags customs, billing, and compliance paperwork, and stores them in a centralized document hub tied to each shipment.
DNA provides fast, secure air freight solutions with expedited and economy air options, airport-to-door coordination, consolidation, customs pre-clearance, and full visibility with live alerts and 24/7 tracking.
DNA offers scalable capacity for seasonal spikes as part of our ground transportation solutions.
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