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The air route from Tampa to Viracopos is ideal for transporting fresh produce and frozen food, ensuring that temperature-sensitive items remain within the required ranges throughout transit. This route minimizes potential spoilage, providing assurance that chilled and refrigerated products arrive in optimal condition. Utilizing air freight allows for swift delivery, which is particularly crucial for perishable goods, preserving their quality and extending shelf life upon arrival. Additionally, the direct link enhances supply chain efficiency, catering to the growing demand for fresh and frozen food in the South American market.
Tampa International Airport boasts advanced facilities equipped for handling temperature-controlled shipments, ensuring that chilled food and frozen products are stored and transported under strict compliance with safety standards. At the Viracopos International Airport, specialized cold chain logistics infrastructure supports the seamless transfer of fresh and frozen goods, including state-of-the-art refrigeration units and dedicated handling teams. Both locations are strategically positioned to facilitate smooth customs processes, further enhancing the reliability of the route for delivering perishable items. This combination of robust infrastructure and logistical expertise makes this air route a preferred choice for fresh food shipments.
Comparative analysis of origin and destination capabilities.
Exporters must comply with U.S. Export Administration Regulations (EAR) and any applicable ITAR controls
All inbound cargo require Receita Federal customs inspection and proper advance cargo information (e.g., CE-Mercante)
DNA Expert Assessment
Very High - Complex Regulatory Environment
High - Fragile/Moisture Sensitive
Be mindful of the Atlantic Hurricane Season (June-November) by building in buffer days and securing alternative ports during peak storm activity. Account for increased congestion and extended transit times during the North America Summer Holiday Peak (late June-early September) and the Christmas Retail Peak (October-December). Secure vessel space well in advance for the South America fruit export peak (January-May, September-December) and the soy harvest export peak (February-June) to avoid capacity shortages. Monitor carriers for real-time updates on weather and congestion impacts throughout these critical periods.
When shipping Fresh food, robust packaging Is essential to control temperature and moisture. We recommend using cooler boxes with phase-change packs for chilled beverages and dry i...
Maintaining the cold chain for fresh produce Requires tightly controlled handling. Minimize door-open time during loading and unloading so perishable goods does not warm or condens...
For larger volumes of Perishable goods, booking the correct container type is Essential. We recommend powered reefer units for mixed loads of chilled beverages and frozen food that...
Shipping refrigerated food often Requires additional documentation beyond a standard commercial invoice. Depending on destination, you may need Health certificates, temperature-con...
Before pickup, Store perishable goods at the correct temperature: typically 0–4°C for Refrigerated food and −18°C or below for Frozen food. Avoid storing fresh food directly on the...
Shipping perishable goods successfully Requires a continuous cold chain. Use Insulated packaging 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 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. 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 Exclude coverage for temperature-related loss on chilled food and Frozen goods. 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 correct handling 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 Reefer cargo 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 goods must stay well below zero. If only one temperature setpoint is available, best practice is separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.
Fresh and frozen food must be maintained at appropriate temperatures throughout the air freight process. This includes using temperature-controlled containers and ensuring that they are loaded and unloaded quickly to minimize exposure to ambient temperatures. Proper insulation and refrigeration systems are essential to preserve the quality of the products during transit.
Shipments of fresh and frozen food must comply with both U.S. and Brazilian regulations, including obtaining necessary permits and certifications from the U.S. Department of Agriculture (USDA) and the Brazilian Ministry of Agriculture, Livestock and Food Supply (MAPA). Additionally, proper documentation, including invoices and packing lists, must be provided to customs authorities in both countries.
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