Code 2111 and Code 2114 “Oyster Processing” shall not be assigned to the same risk unless the operations described by these classifications are conducted as separate and distinct businesses.

Code 2111 applies to employers engaged in canning a variety of products, primarily fresh vegetables and fruit.  The preliminary operations involve the cleaning and otherwise preparation of the produce for canning by washing, grading, and blanching.  Some produce require peeling, slicing or coring.  Some require preheating or softening but, for the most part, the cooking takes place after the cans are sealed, usually by machine.  Cans are then placed in retorts until properly heated or cooked.  They are then washed, cooled, labeled, stored, or shipped.  The canning of dog and/or cat food (wet process) is covered by this classification as well as the freezing of vegetables where the preparatory operations are the same as canning except vegetables are packaged and frozen rather than canned.  The packaging of aerosol products, compounds into plastic containers and the canning of motor oil and turpentine by contractors also fall within the scope of this classification.