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Class Code Information
Phraseology
Meat Products Mfg. – NOCCode 2095 and Code 2089 “Packing House – All Operations” shall not be assigned to the same risk unless the operations described by these classifications are conducted as separate and distinct businesses. No butchering or handling of livestock.
Description
Code 2095 applies to employers engaged in manufacturing meat products. Dressed meats, sausage casings and spices are received from others. Meats are cleaned and processed by cooking, smoking, pickling or curing, packaged and stored. Meats or sausages may be cooked in large vats, packed in cans, bottles or jars and sealed.
Assignment by Analogy
Smoked meat products – sliced or whole
Operations to be Separately Rated
Curing, pickling or smoking seafood – not vessels. Refer to Code 2101 “Fish Curing.”
Sausage casing dealers who receive casings already cleaned and only flush them with water for testing purposes, then measure, sort, salt, and repack them for shipment. Refer to Code 8018 “Wholesale Store – NOC.”
Slaughtering livestock with further processing of meats and distribution as performed by a packing house. Refer to Code 2089 “Packing House – All Operations.”
Slaughtering only – no processing of meats. Refer to Code 2081 “Butchering.”