Documentation included for hassle-free delivery
Indonesia
United States
The ocean route from Surabaya to Norfolk offers a reliable and efficient means of transporting fresh produce and frozen food. This pathway ensures that chilled and refrigerated items maintain their quality through temperature-controlled shipping methods, which are crucial for perishable goods. Additionally, the extensive maritime network allows for the consolidation of shipments, optimizing logistics and reducing costs. The long-distance journey is well-suited for bulk transport, ensuring that large quantities of fresh and frozen food can be delivered efficiently.
Surabaya boasts a modern port infrastructure equipped with advanced cold storage facilities and handling equipment tailored for perishable goods. The port's strategic location facilitates seamless connectivity with various shipping lines, enhancing access to international markets. In Norfolk, the port is similarly equipped with state-of-the-art cold chain logistics, ensuring that incoming fresh and frozen food is swiftly processed and distributed. Both locations provide the necessary support for maintaining the integrity of temperature-sensitive products throughout the supply chain.
Comparative analysis of origin and destination capabilities.
Exporters must follow Indonesian customs regulations, including accurate HS classification and export licensing where applicable.
All inbound cargo must meet U.S. Customs and Border Protection security programs, including advance manifest rules.
DNA Expert Assessment
Very High - Complex Regulatory Environment
Very High - Requires Specialized Care
When shipping from Surabaya to Norfolk, account for the Southeast Asia Monsoon Season (May-September) and the Indian Ocean Cyclone Season (April-June, October-December). Build in buffer days to schedules and arrange flexible berthing windows to mitigate delays. During peak holiday periods, such as Lunar New Year (mid-January to late-February) and Christmas (October-December), expect tighter capacity and longer transit times. Coordinate closely with carriers for real-time updates and plan around tight delivery windows to ensure smooth operations.
When shipping fresh produce, Proper packaging is critical to control temperature and moisture. We recommend using cooler boxes with ice packs for refrigerated food and dry ice for ...
Keeping the cold chain for Refrigerated food demands tightly controlled handling. Minimize door-open time during loading and unloading so perishable goods does not warm or condense...
For larger volumes of fresh food, Using the correct container type is critical. We recommend powered reefer units for mixed loads of chilled food and frozen food that must travel l...
Exporting Perishable goods often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-cont...
Before pickup, stage Fresh food at the correct temperature: typically 0–4°C for chilled food and −18°C or below for Frozen food. Avoid storing fresh food directly on the floor; use...
Moving Fresh food successfully demands a continuous cold chain. Use Insulated packaging with the right amount of gel packs for refrigerated food or dry ice for Frozen food, pre‑chill products before packing, and choose a expedited 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 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. We 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. We 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 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 verify requirements for each item and specify the target range on booking instructions and labels so your Reefer cargo 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 goods 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 transported in temperature-controlled containers to maintain the required cold chain. It is essential to monitor and record temperatures throughout the journey to ensure compliance with food safety standards.
Shipments of Fresh & Frozen Food must comply with U.S. Food and Drug Administration (FDA) regulations, including prior notice of imported food shipments, and may require inspections upon arrival. Additionally, all products must meet the USDA standards for importation.
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