How to Ship Produce: A Complete Guide to Refrigerated Freight

Fresh produce is one of the most demanding freight categories — time-sensitive, temperature-critical, and heavily regulated. A single temperature excursion can destroy an entire load worth tens of thousands of dollars.

Temperature Requirements by Commodity

Pre-Cooling Is Non-Negotiable

The reefer unit maintains temperature — it does NOT cool warm product down quickly. If you load warm produce into a cold trailer, the reefer unit will run at full capacity for hours trying to compensate, often failing to reach set temp before delivery.

Rule: Product must be pre-cooled to within 2°F of transit temp before loading. Confirm with your carrier that the trailer is pre-cooled to set temp 2+ hours before loading begins.

FSMA Compliance

The FDA Food Safety Modernization Act (FSMA) Sanitary Transportation Rule requires shippers of human food to ensure:

• Trailers are clean and suitable for food transport
• Temperature controls are specified in writing (on the BOL)
• Previous cargo compatibility is confirmed
• Temperature monitoring is in place during transit

Your freight broker should be able to confirm carrier FSMA compliance before dispatch.

Always Request the Temperature Download

Every reefer unit logs temperature continuously. At delivery, request the temperature recorder download — this is your proof that the cold chain was maintained throughout transit. Without this, damage claims based on temperature excursion are nearly impossible to win.

Peak Season Capacity Challenges

California produce season (March–September) and Florida citrus season (October–March) create significant capacity crunches for reefer equipment. Book 72+ hours ahead during peak season. Last-minute reefer loads in peak season carry 20–40% premiums and may simply be unavailable.