Reefer ocean, cool-chain air and dry grocery exports from the USA — temperature as a booking setting, FDA and destination food rules flagged before the cargo is accepted.
A chilled load with twelve days of life cannot take an eighteen-day ocean crossing, however cheap the box. Food freight starts with the set-point, the remaining life and whether the destination will let it in. We book reefer containers and cool-chain air against those numbers. We do not “do our best” with a dry van and a bag of ice.
Dry grocery, beverages and shelf-stable goods move as ordinary FCL or LCL, still with food-grade common sense (no stuffing with chemicals, no mystery labels). We are a forwarder. We do not operate a HACCP cold-store campus. Temperature records come from the reefer unit or the airline product; specialist cold storage, when needed, is a named facility.
Chilled and frozen product in ocean reefers or on cool-chain air, with a set-point on the booking and a unit that is actually set to it.
Canned, bottled, bagged and otherwise stable goods as FCL or LCL. Still food: labels, lot codes and a packing list a border vet can read.
Hold dry cargo, check counts, load. Chilled product is not stored on our general floor waiting for a vessel that is a week away.
FDA Prior Notice for many U.S. exports’ counterpart on import, plus whatever the destination requires (health certs, veterinary, labelling).
Reefer ocean for volume with enough life. Cool-chain air when it does not. Customs on both sides of the border.
What it is, frozen/chilled/dry, the temperature, and how many days it can travel. Without those, there is no honest mode.
Reefer ocean if transit plus buffer fits the life. Air if it does not. Mixed loads that cannot share a set-point are split.
Labels, lot codes, any health certificate, FDA-related filings the shipment needs. Then we book the unit and file the export.
Gate-in timed so the reefer is not sitting unplugged. Destination agent ready to collect. A broken plug is a claim, not a mystery.
Chilled, frozen and dry grocery and beverages as freight. We do not run restaurant delivery or ship live animals.
By booking a reefer or a cool-chain air product with a set-point, timing the handover, and refusing dry transport when the product cannot survive it.
We arrange compliant transport and export filing. We do not market a cold-store certification we do not hold. Specialist cold storage is booked with a facility that does.
Only if they share a set-point that keeps both legal and saleable. Otherwise they are two bookings. A “little bit cold” dry grocery load is how you get both condensation and a claim.
Product, temperature, remaining shelf life, origin and destination. If a health certificate is already in play, attach it.