Professional logistics services for Perishable Goods freight
United States
Brazil
The ocean route from Savannah to Santos offers an efficient pathway for transporting chilled and frozen food products, ensuring that temperature-sensitive items are maintained in optimal conditions throughout the journey. This route is strategically advantageous due to its direct access to major shipping lanes, minimizing potential delays and enhancing the reliability of supply chains for fresh produce. The capacity of ocean freight allows for bulk shipments, reducing overall transportation costs while catering to the growing demand for quality refrigerated goods in international markets.
Savannah boasts a well-equipped port with advanced cold storage facilities, allowing for seamless handling of perishable items before they embark on their journey. In Santos, the port is similarly outfitted with state-of-the-art infrastructure that supports efficient unloading and distribution of frozen and chilled food products, ensuring swift access to key inland markets. Both ports feature robust logistics networks that facilitate the quick transfer of goods to and from distribution centers, enhancing the overall supply chain efficiency for fresh and frozen food transport.
Comparative analysis of origin and destination capabilities.
Shippers must ensure compliance with U.S. Export Administration Regulations (EAR) and verify all parties against U.S. denied party lists before booking cargo.
Imports are subject to Brazilian tariff schedules, licensing rules, and non-tariff barriers administered through SISCOMEX.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Savannah to Santos, be mindful of the Atlantic Hurricane Season (June-November) and allow for buffer days to accommodate potential delays. During the Brazilian Wet Season (October-March), account for heavy rainfall and possible flooding at ports, necessitating additional transit time. Additionally, anticipate increased congestion during the South America Soy Export Peak (February-June) and South America Fruit Export Peak (January-May), so secure vessel space and inland transport well in advance to mitigate risks.
When shipping Fresh food, robust packaging Is essential to control temperature and moisture. Most cold-chain specialists recommend using Insulated cartons with Gel packs for chille...
Maintaining the cold chain for fresh produce Requires tightly controlled handling. Limit door-open time during loading and unloading so Reefer cargo does not warm or condense. We r...
For larger volumes of Perishable goods, booking the correct container type is Essential. Most carriers recommend Integrated reefer containers for mixed loads of Refrigerated food a...
Shipping refrigerated food often Requires additional documentation beyond a standard commercial invoice. Depending on destination, you may need phytosanitary or veterinary certific...
Before pickup, Store perishable goods at the correct temperature: typically 0–4°C for Refrigerated food and −18°C or below for frozen goods. Avoid storing Fresh produce directly on...
Shipping perishable goods 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 in many cases 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 chilled food 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 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, We recommend separating them into different Reefer cargo shipments to avoid freezing perishable goods or partially thawing frozen items.
When shipping fresh and frozen food via ocean freight, it is critical to maintain proper temperature controls throughout the journey. This includes using refrigerated containers (reefers) to ensure that fresh produce, chilled food, and frozen food remain within their required temperature ranges. Additionally, monitoring humidity levels is essential to prevent spoilage and maintain product quality.
Shipping fresh and frozen food from the United States to Brazil requires compliance with both U.S. and Brazilian regulations. This includes obtaining necessary phytosanitary certificates for fresh produce, adhering to Brazilian health regulations for food safety, and ensuring all shipments meet import documentation standards. Additionally, specific labeling requirements must be followed to avoid customs delays.
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