Perishables: Documentation and Labeling

AIR WAYBILL

The air waybill for perishable goods must be issued and completed in its entirety, and special attention given to the following:

1. The boxes destined for the shipper and consignee's personal information must be filled out using full names and addresses. Abbreviations will not be accepted. Additionally, a contact telephone number for each must be included in case of an emergency.
2. The "Handling Information" box must only contain handling related information that is as clear and concise as possible. Only general indications such as the following are allowed: "keep refrigerated", "keep cold", or "keep frozen". Indications with respect to maintaining specific temperatures or temperature ranges (i.e. "keep at 5 degrees" or "maintain between 10 and 13 degrees") will not be accepted.
   
   In cases of refrigerated products using carbon dioxide ("dry ice"), the following text must be added: "DANGEROUS GOODS SHIPPER'S DECLARATION NOT REQUIRED".
3. English must be used on all documents. Spanish may be used for shipments that are transported, transferred, and destined to Spanish speaking nations. If the shipment passes through any point where Spanish is not the native language, then English must be used.
4. If the shipment requires sanitary certificates or other official permits, it must be indicated in the "Handling Information" box. These documents must be carefully affixed to the air waybill, not to the shipments, unless they represent additional copies. When applicable, these documents must have an English translation.
5. The "Nature and Quantity of Goods" box must include an exact description of the goods, such as any of the following: "Frozen Fish," "Chilled Meat", "Hatching Eggs", "Fresh Grapes", among others. No generic descriptions should be used.

When dry ice is used as refrigerant, the following legend: "Dry Ice 9 UN 1845" followed by the quantity of dry ice used in each package must appear right after the product name.

MARKING

Packages containing perishable goods must have the following markings:

1. Name, address, and telephone number of shipper and consignee.
2. When dry ice is used as refrigerant, the quantity of dry ice in kilograms must appear near the Class 9 hazard label or written on the label itself if its design allows for it.
3. Name of content (i.e. "Cut flowers," "Fresh fish", etc).
4. Shipments containing live seafood must comply with marking and labeling requirements established in IATA's Live Animal Regulations

LABELING

Perishable goods must have the following labels:

1. Blue label identifying the content: meat, fish, vegetables, or fruits. See note.
2. Package orientation labels (orientation arrows).
3. Class 9 Hazard label, when dry ice is used as refrigerant

Note: Shipments containing live seafood (i.e. lobster, crab, etc.) must have a green label identifying the type of animal: mammal, bird, fish, reptiles.

Additional conditions for transportation of perishables may apply. Please contact our Office for additional information and details.