Shipping Frozen Goods from Savannah to Paranagua via Ocean Freight

Shipping fresh produce successfully Requires a continuous cold chain. Use cooler boxes with the right amount of gel packs for refrigerated 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 often 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 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 goods. 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 Proper packaging was used before honoring claims.

Most Chilled food should stay between 0–4°C, while many frozen goods 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 goods 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, best practice is separating them into different Reefer cargo shipments to avoid freezing perishable goods or partially thawing frozen items.

Fresh and frozen food must be maintained at specific temperature ranges throughout the entire shipping process. Proper insulation and refrigeration units are essential to prevent spoilage and ensure the integrity of the products during the 7278 km ocean route. Additionally, it is important to use appropriate packaging to minimize movement and damage during transit.

Shipments of fresh and frozen food must comply with both U.S. and Brazilian regulations, including obtaining necessary import permits from Brazilian authorities and ensuring that all products meet health and safety standards. Documentation such as health certificates, phytosanitary certificates, and customs declarations must be accurately completed and presented during customs clearance in both countries.

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