Shipping Perishable Goods from Savannah to Chicago via Ocean Freight

Shipping Fresh food successfully Requires a continuous cold chain. Use cooler boxes with the right amount of gel packs for Chilled food or dry ice for Frozen food, 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 Usually be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines Set 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 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. Most shippers should 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 Confirm 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. Fresh produce typically needs temperatures above freezing, while frozen food must stay well below zero. If only one temperature setpoint is available, We recommend separating them into different Reefer cargo shipments to avoid freezing perishable goods or partially thawing frozen items.

It is essential to maintain specific temperature controls during ocean freight to ensure the integrity of fresh and frozen food. Refrigerated containers must be used for chilled products, while frozen products require deep freeze containers. Proper ventilation and humidity levels should also be monitored throughout the journey to prevent spoilage.

All shipments of fresh and frozen food must comply with the Food and Drug Administration (FDA) regulations, including proper labeling and documentation. Additionally, the USDA may require inspections for certain products to ensure they meet safety and quality standards before entering the market in Chicago.

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