How do you ship frozen food in a container?
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In a refrigerated container set to your temperature, with the setpoint agreed before loading and pre-cooling of the box at the terminal. We book reefer plugs at both ports, monitor the container in transit and hand over the temperature record with the delivery. Frozen food is normally carried at -18 C or colder, and reefer containers come in 20-ft and 40-ft sizes.
What temperature-controlled freight services do you run?
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Reefer containers for ocean, temperature-controlled trucking for pickup and delivery, and cool-chain air freight for short shelf life. The cold chain is continuous: the same team books the plug at origin, the crossing and the appointment at the distribution centre. Reefer setpoints range from about -30 C to +30 C, so one container type covers frozen, chilled and ambient loads.
Do you have food-grade warehousing?
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Yes. Food-grade areas in Miami hold ambient, chilled and frozen product, separated from non-food classes, with pest control, FIFO rotation and inventory visible online. Bonded and Foreign Trade Zone space sits in the same building. The Miami building covers 300,000 sq ft, sits minutes from PortMiami and Miami International Airport, and is FDA registered with FSMA-compliant handling.
What is FDA prior notice and do you file it?
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Prior notice is the advance electronic notification the FDA requires before imported food arrives in the United States. We file it with the entry, together with the FSVP details when your importer needs them, so the shipment is not held at the port. The FDA requires it at least 8 hours before arrival for ocean cargo and 4 hours before arrival for air cargo.
Which certificates does a food export need?
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Bill of lading, commercial invoice and packing list, plus the phytosanitary or health certificate when the destination requires one, and a certificate of origin where a trade agreement applies. We tell you which ones apply before the cargo moves. Export certificates are prepared at the second step of every shipment.
Can you consolidate food from several suppliers?
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Yes. We receive each supplier's pallets at our Miami hub, keep dry and refrigerated lines apart, consolidate them into one shipment and issue a single bill of lading. Consolidation of food from several vendors runs alongside USDA and FDA hold management, with lot and expiry tracked on every pallet.
Do you run temperature-controlled freight for pharmaceutical and food businesses?
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For food and beverage, yes, across frozen, chilled and ambient. We are not a validated pharmaceutical cold chain provider, so if your cargo needs GDP-validated shipping we will tell you at quoting time rather than after the booking.
Can you air freight frozen food?
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Yes, in insulated packaging with dry ice or gel packs, declared correctly, on the next departure. Air is the right call for high-value seafood and short-shelf-life product, and the wrong call for anything a reefer container can carry at a tenth of the cost. Dry ice is a class 9 dangerous good under IATA DGR (UN 1845) and must be declared and marked on the air waybill documents.
Do you coordinate blast freezing and precooling at origin?
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Yes. Product that is loaded warm arrives out of spec no matter how good the reefer is, so we coordinate blast freezing and precooling before the container is stuffed and log the set point from the first hour.