NMFC 77640 - Fresh Root Veg with Tops | Class 77.5

To find the correct freight class for your shipment:

1. Choose vented produce boxes or sturdy wooden crates with solid or slatted tops; keep ventilation holes clear and add a moisture liner to protect leafy tops.
2. Pre-cool beets, carrots, onions, parsnips, rutabagas, and turnips to 34–40°F as appropriate, then load quickly; trim tops to reduce punctures while keeping freshness cues.
3. Palletize on 40x48 pallets with interlocking stacks; use corner boards and wrap while leaving ventilation gaps; avoid overstacking to prevent crushing tender greens.
4. Mark BOL as Prepaid and Perishable; select reefer or temp-control accessorials if needed; ship under Class 77.5 with no density calculation required.

Note: All classifications are subject to Item 170. Verify with official NMFC publications for the most current requirements.

• Fixed Class 77.5 simplifies rating and prevents costly reclass fees for mixed root vegetables and summer squash.
• Prepaid terms reduce delivery disputes and speed freight release, improving turnaround during tight produce windows.
• Using boxes or crates with proper airflow lowers damage and shrink, preserving shelf life and retail quality premiums.
• Clear perishable handling instructions minimize OS&D claims and chargebacks, stabilizing landed costs during seasonal peaks.