Reefer & Protect-From-Freeze Temperature Guide

Most cultivars −1 to 0 °C long-term; McIntosh-type cultivars 4 °C. Strong ethylene producer: keep away from greens, kiwis, flowers.

Reefer mode

Continuous

Relative humidity

90–95 %

Freezing point

Freezes at about 29.3 °F (−1.5 °C)

Gives off ethyleneEthylene-sensitiveDamaged by freezing

Sources: CPMA Produce Storage Guide; UC Davis (Cantwell table); FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Hold at about 4 °C; these cultivars get chilling injury (internal browning) near 0 °C.

Reefer mode

Continuous

Relative humidity

90–95 %

Chill-sensitive

Chilling injury below 35.6 °F (2 °C)

Freezing point

Freezes at about 29.3 °F (−1.5 °C)

Chill-sensitiveGives off ethyleneEthylene-sensitive

Sources: UC Davis (Cantwell table); FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Produces and is damaged by ethylene; absorbs odours from onions and potatoes. Ripen only after arrival.

Reefer mode

Continuous

Relative humidity

90–95 %

Freezing point

Freezes at about 28.9 °F (−1.7 °C)

Gives off ethyleneEthylene-sensitiveDamaged by freezing

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Pre-cool fast. SO2-fumigated grapes give off odours; do not mix with other produce.

Reefer mode

Continuous

Relative humidity

90–95 %

Freezing point

Freezes at about 28.4 °F (−2 °C)

Damaged by freezing

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Very perishable (7–10 days). Pre-cool immediately; keep at 0 °C with good air flow.

Reefer mode

Continuous

Relative humidity

90–95 %

Freezing point

Freezes at about 30.6 °F (−0.8 °C)

Damaged by freezing

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Highly susceptible to freezing; keep tight to setpoint, do not top-ice.

Reefer mode

Continuous

Relative humidity

90–95 %

Freezing point

Freezes at about 29.7 °F (−1.3 °C)

Damaged by freezing

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Shortest life of the berries (3–6 days). Very freeze-sensitive; do not mist.

Reefer mode

Continuous

Relative humidity

90–95 %

Freezing point

Freezes at about 30.4 °F (−0.9 °C)

Damaged by freezing

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Keep stems on; needs good air circulation. Avoid bruising.

Reefer mode

Continuous

Relative humidity

90–95 %

Freezing point

Freezes at about 28.2 °F (−2.1 °C)

Damaged by freezing

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

California/Arizona fruit chill-sensitive below about 3 °C; Florida fruit stored 0–2 °C.

Reefer mode

Continuous

Relative humidity

85–90 %

Chill-sensitive

Chilling injury below 37.4 °F (3 °C)

Freezing point

Freezes at about 30.6 °F (−0.8 °C)

Chill-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive; FAO lists lowest safe temperature 11–13 °C. Highly susceptible to freezing.

Reefer mode

Continuous

Relative humidity

85–90 %

Chill-sensitive

Chilling injury below 51.8 °F (11 °C)

Freezing point

Freezes at about 29.5 °F (−1.4 °C)

Chill-sensitive

Sources: UC Davis (Cantwell table); FAO; CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chilling injury below about 8 °C (pitting, scald). In Mexico 'limón' means lime.

Reefer mode

Continuous

Relative humidity

85–90 %

Chill-sensitive

Chilling injury below 46.4 °F (8 °C)

Freezing point

Freezes at about 29.1 °F (−1.6 °C)

Chill-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive below about 10 °C. Florida fruit 10–15 °C; California/Arizona 14–15 °C.

Reefer mode

Continuous

Relative humidity

85–90 %

Chill-sensitive

Chilling injury below 50 °F (10 °C)

Freezing point

Freezes at about 30 °F (−1.1 °C)

Chill-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Never below 13 °C (chilling turns peel grey/dull). Ripening rooms run 13–21 °C with ethylene.

Reefer mode

Continuous

Relative humidity

90–95 %

Chill-sensitive

Chilling injury below 55.4 °F (13 °C)

Freezing point

Freezes at about 30.6 °F (−0.8 °C)

Chill-sensitiveGives off ethyleneEthylene-sensitive

Sources: CPMA Produce Storage Guide; UC Davis (Cantwell table); FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive (lowest safe 4.5–13 °C by cultivar). Strong ethylene producer when ripening; keep away from bananas.

Reefer mode

Continuous

Relative humidity

85–90 %

Chill-sensitive

Chilling injury below 40.1 °F (4.5 °C)

Freezing point

Freezes at about 29.1 °F (−1.6 °C)

Chill-sensitiveGives off ethyleneEthylene-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive below 10 °C (grey skin, poor ripening). Ethylene producer and sensitive.

Reefer mode

Continuous

Relative humidity

85–90 %

Chill-sensitive

Chilling injury below 50 °F (10 °C)

Freezing point

Freezes at about 29.5 °F (−1.4 °C)

Chill-sensitiveGives off ethyleneEthylene-sensitive

Sources: CPMA Produce Storage Guide; UC Davis (Cantwell table); FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive (lowest safe 7–10 °C). Absorbs odours from avocados and peppers; do not ice or mist.

Reefer mode

Continuous

Relative humidity

85–90 %

Chill-sensitive

Chilling injury below 44.6 °F (7 °C)

Freezing point

Freezes at about 30 °F (−1.1 °C)

Chill-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Ethylene producer; keep away from ethylene-sensitive greens. Immature melons are chill-sensitive.

Reefer mode

Continuous

Relative humidity

95 %

Chill-sensitive

Chilling injury below 35.6 °F (2 °C)

Freezing point

Freezes at about 29.8 °F (−1.2 °C)

Chill-sensitiveGives off ethylene

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive below about 7 °C. Ethylene-sensitive.

Reefer mode

Continuous

Relative humidity

85–90 %

Chill-sensitive

Chilling injury below 44.6 °F (7 °C)

Freezing point

Freezes at about 30 °F (−1.1 °C)

Chill-sensitiveEthylene-sensitive

Sources: CPMA Produce Storage Guide; UC Davis (Cantwell table); FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive below 10 °C. Highly ethylene-sensitive (flesh softens) – do not mix with cantaloupe, apples, bananas.

Reefer mode

Continuous

Relative humidity

90 %

Chill-sensitive

Chilling injury below 50 °F (10 °C)

Freezing point

Freezes at about 31.3 °F (−0.4 °C)

Chill-sensitiveEthylene-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Avoid 3–10 °C: 'killing zone' for internal breakdown (mealy, dry). Keep at 0 °C or ripen warm.

Reefer mode

Continuous

Relative humidity

90–95 %

Freezing point

Freezes at about 30.4 °F (−0.9 °C)

Damaged by freezingGives off ethylene

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Like peaches, avoid 3–10 °C (internal breakdown). Do not stack high.

Reefer mode

Continuous

Relative humidity

90–95 %

Freezing point

Freezes at about 30.4 °F (−0.9 °C)

Damaged by freezingGives off ethylene

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Highly freeze-sensitive; avoid bruising.

Reefer mode

Continuous

Relative humidity

90–95 %

Freezing point

Freezes at about 30.6 °F (−0.8 °C)

Damaged by freezingGives off ethylene

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Unripe kiwifruit is highly ethylene-sensitive (softens); never load with apples, pears or other producers.

Reefer mode

Continuous

Relative humidity

90–95 %

Freezing point

Freezes at about 30.4 °F (−0.9 °C)

Ethylene-sensitiveDamaged by freezing

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive; FAO lowest safe 13 °C. Below this fruit will not ripen properly.

Reefer mode

Continuous

Relative humidity

90–95 %

Chill-sensitive

Chilling injury below 55.4 °F (13 °C)

Freezing point

Freezes at about 31.1 °F (−0.5 °C)

Chill-sensitiveEthylene-sensitive

Sources: UC Davis (Cantwell table); FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive (lowest safe 7–10 °C). Ethylene producer once ripe.

Reefer mode

Continuous

Relative humidity

85–90 %

Chill-sensitive

Chilling injury below 50 °F (10 °C)

Freezing point

Freezes at about 31.1 °F (−0.5 °C)

Chill-sensitiveGives off ethylene

Sources: CPMA Produce Storage Guide; UC Davis (Cantwell table); FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Highly ethylene-sensitive (russet spotting). Never load with apples, melons or tomatoes.

Reefer mode

Continuous

Relative humidity

98–100 %

Freezing point

Freezes at about 31.6 °F (−0.2 °C)

Ethylene-sensitiveDamaged by freezing

Sources: UC Davis (Cantwell table); UC Davis compatibility chart; CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Cool-season greens: 0 °C, very high humidity. Ethylene causes yellowing.

Reefer mode

Continuous

Relative humidity

95–100 %

Freezing point

Freezes at about 30.9 °F (−0.6 °C)

Ethylene-sensitiveDamaged by freezing

Sources: UC Davis (Cantwell table); UC Davis compatibility chart

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Very perishable (10–14 days). Ethylene-sensitive; yellows quickly if warm.

Reefer mode

Continuous

Relative humidity

95–100 %

Freezing point

Freezes at about 31.5 °F (−0.3 °C)

Ethylene-sensitiveDamaged by freezing

Sources: UC Davis (Cantwell table); UC Davis compatibility chart; CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Highly ethylene-sensitive (florets yellow). Often shipped with top ice.

Reefer mode

Continuous

Relative humidity

95–100 %

Freezing point

Freezes at about 30.9 °F (−0.6 °C)

Ethylene-sensitiveDamaged by freezing

Sources: UC Davis (Cantwell table); UC Davis compatibility chart; CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Ethylene-sensitive (leaf yellowing, curd browning). Handle gently.

Reefer mode

Continuous

Relative humidity

95–98 %

Freezing point

Freezes at about 30.6 °F (−0.8 °C)

Ethylene-sensitiveDamaged by freezing

Sources: UC Davis (Cantwell table); UC Davis compatibility chart; CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Ethylene-sensitive (leaf yellowing/abscission). Late-crop cabbage stores months at 0 °C.

Reefer mode

Continuous

Relative humidity

95–100 %

Freezing point

Freezes at about 30.4 °F (−0.9 °C)

Ethylene-sensitiveDamaged by freezing

Sources: UC Davis (Cantwell table); UC Davis compatibility chart; CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Ethylene causes bitterness – keep away from apples and pears. Carrot odour is absorbed by celery.

Reefer mode

Continuous

Relative humidity

98–100 %

Freezing point

Freezes at about 29.5 °F (−1.4 °C)

Ethylene-sensitiveDamaged by freezing

Sources: UC Davis (Cantwell table); UC Davis compatibility chart; CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Absorbs odours (from carrots, onions). Needs very high humidity.

Reefer mode

Continuous

Relative humidity

98–100 %

Freezing point

Freezes at about 31.1 °F (−0.5 °C)

Damaged by freezing

Sources: UC Davis (Cantwell table); UC Davis compatibility chart; CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Needs LOW humidity (65–70 %) and ventilation. Odour producer – do not mix with apples, pears, mushrooms.

Reefer mode

Continuous

Relative humidity

65–70 %

Freezing point

Freezes at about 30.6 °F (−0.8 °C)

Damaged by freezing

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Ethylene-sensitive; odours absorbed by mushrooms and corn. Very high humidity.

Reefer mode

Continuous

Relative humidity

95–100 %

Freezing point

Freezes at about 30.4 °F (−0.9 °C)

Ethylene-sensitiveDamaged by freezing

Sources: UC Davis (Cantwell table); UC Davis compatibility chart

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Keep dark. Below about 3 °C sugars build up (chilling); chip/fry potatoes are held warmer, 8–12 °C.

Reefer mode

Continuous

Relative humidity

95–98 %

Chill-sensitive

Chilling injury below 37.4 °F (3 °C)

Freezing point

Freezes at about 30.6 °F (−0.8 °C)

Chill-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Immature skin bruises easily; keep dark and ventilated.

Reefer mode

Continuous

Relative humidity

90–95 %

Freezing point

Freezes at about 30.6 °F (−0.8 °C)

Chill-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive below 13 °C (hard core, decay). Never ship with cold produce.

Reefer mode

Continuous

Relative humidity

85–95 %

Chill-sensitive

Chilling injury below 55.4 °F (13 °C)

Freezing point

Freezes at about 29.7 °F (−1.3 °C)

Chill-sensitiveEthylene-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive (pitting) below about 7 °C. Do not top-ice.

Reefer mode

Continuous

Relative humidity

95–98 %

Chill-sensitive

Chilling injury below 44.6 °F (7 °C)

Freezing point

Freezes at about 30.7 °F (−0.7 °C)

Chill-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive below 10 °C; highly ethylene-sensitive (yellowing). Keep away from tomatoes and melons.

Reefer mode

Continuous

Relative humidity

85–90 %

Chill-sensitive

Chilling injury below 50 °F (10 °C)

Freezing point

Freezes at about 31.1 °F (−0.5 °C)

Chill-sensitiveEthylene-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive; bruises easily.

Reefer mode

Continuous

Relative humidity

95 %

Chill-sensitive

Chilling injury below 41 °F (5 °C)

Freezing point

Freezes at about 31.1 °F (−0.5 °C)

Chill-sensitiveEthylene-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive below 10 °C. Keep dry (50–70 % RH) with good air flow.

Reefer mode

Continuous

Relative humidity

50–70 %

Chill-sensitive

Chilling injury below 50 °F (10 °C)

Freezing point

Freezes at about 30.6 °F (−0.8 °C)

Chill-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Sugar converts to starch fast when warm; pre-cool and keep at 0 °C. Shelf life 5–8 days.

Reefer mode

Continuous

Relative humidity

95–98 %

Freezing point

Freezes at about 30.9 °F (−0.6 °C)

Damaged by freezing

Sources: UC Davis (Cantwell table); UC Davis compatibility chart; CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Highly freeze-sensitive; keep butts moist. UC Davis long-term optimum 2.5 °C.

Reefer mode

Continuous

Relative humidity

95–100 %

Chill-sensitive

Chilling injury below 32 °F (0 °C)

Freezing point

Freezes at about 30.9 °F (−0.6 °C)

Chill-sensitiveDamaged by freezingEthylene-sensitive

Sources: CPMA Produce Storage Guide; UC Davis (Cantwell table); FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Very short life. Absorbs odours (green onions). Keep cold and humid; avoid condensation.

Reefer mode

Continuous

Relative humidity

87–95 %

Freezing point

Freezes at about 30.4 °F (−0.9 °C)

Damaged by freezing

Sources: GCCA/WFLO: Mushrooms (2018); UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive (russeting). Do not sprinkle with water.

Reefer mode

Continuous

Relative humidity

95 %

Chill-sensitive

Chilling injury below 39.2 °F (4 °C)

Freezing point

Freezes at about 30.7 °F (−0.7 °C)

Chill-sensitive

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide; FAO

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive – blackens at 0 °C. Only common herb that must ship warm (≈10 °C); ship separately from other herbs.

Reefer mode

Continuous

Relative humidity

90 %

Chill-sensitive

Chilling injury below 50 °F (10 °C)

Chill-sensitiveEthylene-sensitive

Sources: UC Davis (Cantwell table); UC Davis Produce Facts – Fresh Culinary Herbs

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Most herbs: 0 °C, near-saturated humidity. Ethylene-sensitive (yellowing). Basil is the exception.

Reefer mode

Continuous

Relative humidity

95–100 %

Freezing point

Freezes at about 30.7 °F (−0.7 °C)

Ethylene-sensitiveDamaged by freezing

Sources: UC Davis (Cantwell table); UC Davis Produce Facts – Fresh Culinary Herbs; CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Low humidity (65–70 %), like onions. Odour producer.

Reefer mode

Continuous

Relative humidity

65–70 %

Freezing point

Freezes at about 28.4 °F (−2 °C)

Sources: UC Davis (Cantwell table); CPMA Produce Storage Guide

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Product must be fully chilled (≤4 °C) before loading; reefer maintains temperature, it does not pull it down.

Reefer mode

Continuous

Relative humidity

85–90 %

Legal limit

Rule: Ontario O. Reg. 31/05 s.134: container must keep meat ≤4 °C (provincial plants); CFIA guidance: fully chill to ≤4 °C before shipping; FSIS: 40 °F.

Sources: GCCA/WFLO: Meats, Chilled and Frozen (2018); CFIA; Ontario Meat Plant Guidelines Part 13; USDA FSIS

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Product labelled 'fresh' must never go below −3.3 °C (26 °F) internal. Keep ≤4.4 °C (40 °F).

Reefer mode

Continuous

Relative humidity

95–100 %

Legal limit

Rule: 9 CFR 381.129(b)(6): raw poultry ever below 26 °F may not be labelled 'fresh'; at/below 0 °F must be labelled 'frozen'.

Sources: GCCA/WFLO: Poultry Products (2018); 9 CFR 381.129(b)(6); USDA FSIS

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Listeria risk: keep at or below 4.4 °C (40 °F); do not freeze unless labelled frozen.

Reefer mode

Continuous

Legal limit

Rule: FDA Food Code §3-501.16(A)(2): TCS food cold-held at 5 °C (41 °F) or less (retail; adopted by states).

Sources: USDA FSIS; FDA Food Code 2022 §3-501.16(A)(2) cold holding 41 °F; GCCA/WFLO: Meats, Chilled and Frozen (2018) Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Keep refrigerated unless labelled shelf-stable. WFLO storage-life data given at 1.7 °C (35 °F).

Reefer mode

Continuous

Sources: GCCA/WFLO: Meats, Chilled and Frozen (2018); USDA FSIS Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Load at −18 °C or colder; avoid fluctuations (freezer burn, drip).

Reefer mode

Cycle (start-stop) acceptable

Sources: GCCA/WFLO: Meats, Chilled and Frozen (2018); USDA FSIS; GCCA/WFLO: Frozen Foods Handling & Storage (2018) Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Hold solidly frozen at −18 °C (0 °F); 'frozen' labelling applies once product has been ≤0 °F.

Reefer mode

Cycle (start-stop) acceptable

Legal limit

Rule: 9 CFR 381.129(b)(6)(ii): poultry ever at/below 0 °F must be labelled 'frozen'.

Sources: GCCA/WFLO: Poultry Products (2018); 9 CFR 381.129(b)(6) Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Ideal −1 °C (30 °F) on ice; truck air/product must not exceed 4.4 °C (40 °F). Reduced-oxygen packs: below 3.3 °C (38 °F).

Reefer mode

Continuous

Legal limit

Rule: U.S. Seafood HACCP (21 CFR 123) – FDA guidance controls at ≤40 °F in transit; ROP fish <38 °F.

Sources: California Seafood Council; FDA

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Ideal ~4 °C (40 °F); keep moist and never freeze. Avoid fresh-water contact.

Reefer mode

Continuous

Damaged by freezing

Sources: California Seafood Council

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Shellstock must stay ≤7.2 °C (45 °F); pre-chill trailer to ≤45 °F before loading. Do not freeze (kills animals).

Reefer mode

Continuous

Legal limitDamaged by freezing

Rule: NSSP Model Ordinance as applied by states (e.g. Maine DMR): shellstock stored/shipped at ≤45 °F (7.2 °C).

Sources: California Seafood Council; Maine DMR; FDA Food Code 2022 §3-501.16(A)(2) cold holding 41 °F

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Ideal −29 °C (−20 °F); never warmer than −18 °C (0 °F). Fatty fish benefit most from colder storage.

Reefer mode

Cycle (start-stop) acceptable

Sources: California Seafood Council; GCCA/WFLO: Fish, Frozen Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Legal max for Grade A milk is 7 °C (45 °F), but quality needs well below 4.4 °C (40 °F). Do not freeze.

Reefer mode

Continuous

Legal limitDamaged by freezing

Rule: Grade 'A' Pasteurized Milk Ordinance (state-adopted): cooled to 7 °C (45 °F) or less and maintained.

Sources: USDA FSIS; Clemson HGIC 3510; Grade 'A' PMO Table 1 standard as adopted in Missouri 2 CSR 80-2.070 Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Freezing damages texture. Keep humidity moderate (≈65 %).

Reefer mode

Continuous

Relative humidity

65 %

Damaged by freezing

Sources: GCCA/WFLO: Cheese (2018)

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

High-moisture cheeses are damaged by freezing; keep just above 0 °C.

Reefer mode

Continuous

Relative humidity

65 %

Damaged by freezing

Sources: GCCA/WFLO: Cheese (2018)

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Absorbs odours from apples, citrus, vegetables, cheese – load separately. Frozen butter: −18 °C or colder.

Reefer mode

Continuous

Relative humidity

70–75 %

Sources: GCCA/WFLO: Butter (2018); Clemson HGIC 3510

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Keep at or below 4.4 °C (40 °F); do not freeze.

Reefer mode

Continuous

Damaged by freezing

Sources: USDA FSIS; FDA Food Code 2022 §3-501.16(A)(2) cold holding 41 °F Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

U.S. law: ≤7.2 °C (45 °F) ambient during storage and transport. Avoid sweating – temper eggs leaving cold storage.

Reefer mode

Continuous

Relative humidity

70–80 %

Legal limitDamaged by freezing

Rule: 21 CFR 118.4(e) and 9 CFR 590.50: hold/transport at or below 45 °F (7.2 °C) ambient. Canada (CFIA guidance): egg-station rooms ≤10 °C for Canada A/B/C.

Sources: 21 CFR 118.4(e) (FDA Egg Safety Rule); 9 CFR 590.50 (USDA shell eggs, 45 °F); GCCA/WFLO: Eggs & Egg Products (2018); CFIA

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Store at −28 °C (−18 °F) or colder; avoid any fluctuation (heat shock = icy texture). Run continuous.

Reefer mode

Continuous

Sources: GCCA/WFLO: Ice Cream and Frozen Desserts (2018); Univ. of Guelph

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Load at −18 °C or colder. WFLO: ultra-low storage (−25 °C or lower) not recommended for these.

Reefer mode

Cycle (start-stop) acceptable

Sources: GCCA/WFLO: Frozen Foods Handling & Storage (2018) Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

−18 °C or colder; −23 to −26 °C preferred for long holds of precooked foods.

Reefer mode

Cycle (start-stop) acceptable

Sources: GCCA/WFLO: Frozen Foods Handling & Storage (2018) Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

−18 °C or colder. Frozen dough is very sensitive to temperature swings – prefer continuous run.

Reefer mode

Continuous

Sources: GCCA/WFLO: Bakery Products (2018)

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Quality loss negligible at −18 °C (0 °F) or below.

Reefer mode

Cycle (start-stop) acceptable

Sources: GCCA/WFLO: Fruit Juice, Citrus Juices (2018) Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Never above 30 °C (85 °F) – fat bloom. Keep RH ≤65 %; warm slowly out of cold storage to avoid sugar bloom.

Never above 84.9 °F (29.4 °C).

Reefer mode

Continuous

Relative humidity

≤65 (WFLO); ≤70 (Callebaut) %

Sources: Callebaut; GCCA/WFLO: Candy (2018)

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Ship ambient; do NOT refrigerate – bread stales fastest between −7 and 10 °C.

Sources: GCCA/WFLO: Bakery Products (2018)

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Refrigeration slows rancidity. Nuts absorb odours – keep away from onions, fish, oily cartons.

Reefer mode

Continuous

Relative humidity

60–75 %

Sources: GCCA/WFLO: Nuts and Nutmeats (2024)

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Protect from freezing in winter (bottles split, caps pop). Ship as PFF from roughly November to April.

Protect from freezeDamaged by freezing

Sources: ATS; Ward Trucking; A. Duie Pyle Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Protect from freezing – cans and bottles burst. Avoid prolonged heat.

Protect from freezeDamaged by freezing

Sources: ATS; Ward Trucking Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Stored at 4.4 °C (40 °F); never above 16 °C (60 °F). Freezes near −1 °C (30 °F).

Never below 30.2 °F (−1 °C); never above 60.8 °F (16 °C).

Relative humidity

≤65 %

Protect from freezeDamaged by freezing

Sources: GCCA/WFLO: Beer (2018)

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Keep refrigerated end to end; load out at 0–3.3 °C. Never freeze.

Reefer mode

Continuous

Relative humidity

≤65 %

Damaged by freezing

Sources: GCCA/WFLO: Beer (2018)

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Never above 30 °C or below −5 °C. Reefer recommended in summer; protect from freeze in winter.

Never below 23 °F (−5 °C); never above 86 °F (30 °C).

Reefer mode

Continuous

Protect from freezeDamaged by freezing

Sources: GCCA/WFLO: Wine (2024); Purdue Extension FS-58-W

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chilled single-strength juice: 4.4 °C (40 °F); must stay ≤10 °C to keep flavour and vitamin C.

Never above 50 °F (10 °C).

Reefer mode

Continuous

Damaged by freezing

Sources: GCCA/WFLO: Fruit Juice, Citrus Juices (2018)

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Usually stored ambient; protect from freezing in winter.

Protect from freeze

Sources: GCCA/WFLO: Fruit Juice, Citrus Juices (2018); ATS Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Follow the product label. Never freeze; excursions must be assessed against label/stability data.

Reefer mode

Continuous

Damaged by freezingLegal limit

Rule: USP <659> 'refrigerator' 2–8 °C; Health Canada GUI-0069: ship per label conditions.

Sources: USP <659> storage definitions; Health Canada GUI-0069

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Most vaccines 2–8 °C; freezing destroys many. Use validated packaging and data loggers.

Reefer mode

Continuous

Damaged by freezingLegal limit

Rule: Labelled storage condition (CDC/USP).

Sources: CDC; USP <659> storage definitions

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Do not freeze; frozen insulin must be discarded. Avoid the coldest spots near the reefer evaporator.

Reefer mode

Continuous

Damaged by freezingLegal limit

Rule: Labelled storage condition.

Sources: MedlinePlus (NIH); USP <659> storage definitions

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

USP 'cool' storage. Follow the label.

Reefer mode

Continuous

Rule: USP <659> definition.

Sources: USP <659> storage definitions

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

USP CRT 20–25 °C, brief excursions 15–30 °C allowed. Canadian labels may state other ranges – always follow the label.

Never below 59 °F (15 °C); never above 86 °F (30 °C).

Reefer mode

Continuous

Legal limitProtect from freeze

Rule: USP <659> controlled room temperature; Health Canada GUI-0069 (label conditions apply).

Sources: USP <659> storage definitions; Health Canada GUI-0069

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

USP freezer range. Frozen vaccines (e.g. varicella) per CDC: −50 to −15 °C. Follow label.

Reefer mode

Continuous

Legal limit

Rule: USP <659> 'freezer'.

Sources: USP <659> storage definitions; CDC

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Specialized: beyond standard reefer capability (~−25 °C). Requires ULT freezers or dry-ice shippers.

Legal limit

Rule: Labelled storage condition (CDC).

Sources: CDC

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Many are very ethylene-sensitive (damage at ~20 ppb). Never load with apples, pears or other fruit.

Reefer mode

Continuous

Relative humidity

90–95 %

Ethylene-sensitiveDamaged by freezing

Sources: GCCA/WFLO: Floral and Nursery Stock (2018); Oklahoma State Univ. Extension HLA-6426; UMass Extension

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive below about 10 °C (darkening, browning). Never ship with temperate flowers at 0–2 °C.

Reefer mode

Continuous

Chill-sensitive

Chilling injury below 50 °F (10 °C)

Chill-sensitive

Sources: GCCA/WFLO: Floral and Nursery Stock (2018); UMass Extension; UC Davis Produce Facts – Anthurium

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Brief storage only. Above 27–29 °C damages closely packed plants.

Never above 80.6 °F (27 °C).

Reefer mode

Continuous

Sources: GCCA/WFLO: Floral and Nursery Stock (2018)

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chill-sensitive; hold at 13–18 °C. Heat above 27 °C also damages.

Never above 80.6 °F (27 °C).

Reefer mode

Continuous

Chill-sensitive

Chilling injury below 55.4 °F (13 °C)

Chill-sensitive

Sources: GCCA/WFLO: Floral and Nursery Stock (2018)

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Chilling injury below 10 °C; many species injured in unheated trucks or on cold docks.

Reefer mode

Continuous

Chill-sensitive

Chilling injury below 50 °F (10 °C)

Chill-sensitive

Sources: GCCA/WFLO: Floral and Nursery Stock (2018); UF/IFAS EP530

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

High humidity (~90 %). Even 1 ppm ethylene damages dormant fruit-tree stock – no fruit in the load.

Reefer mode

Continuous

Relative humidity

90 %

Ethylene-sensitive

Sources: GCCA/WFLO: Floral and Nursery Stock (2018)

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Must not freeze. Manufacturer storage 15–27 °C; ship PFF in winter. Check the product TDS.

Never below 32 °F (0 °C).

Protect from freezeDamaged by freezing

Sources: Benjamin Moore; ATS; Ward Trucking Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Many water-based products are freeze-sensitive, but some pass freeze–thaw tests – follow each TDS.

Protect from freeze

Sources: DAP Alex Painter's Caulk Technical Data Sheet; ATS Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Protect from freezing (separation, container damage).

Protect from freeze

Sources: ATS; Ward Trucking Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Freeze points vary (some freeze at −3 to −11 °C, others must stay above 3–6 °C) – use the SDS/TDS.

Protect from freeze

Sources: ATS; Ward Trucking Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Emulsions can separate if frozen – ship PFF in winter.

Protect from freeze

Sources: ATS Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Freezing can swell or burst cans; FSIS: below 29 °C (85 °F) best, over 38 °C (100 °F) harmful.

Never below 32 °F (0 °C); never above 100 °F (37.8 °C).

Protect from freeze

Sources: USDA FSIS; ATS Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.

Listed among freeze-protection commodities; discharged lead-acid batteries can freeze. Check shipper spec and dangerous-goods rules.

Protect from freeze

Sources: ATS Partly industry practice, not a published standard.

Planning reference only. Do not rely on it: confirm the temperature and mode with the shipper and with Stryke before booking.