Scopes Classification 2089 - Packing House - All Operations

Small Meat Processors March 30, 2009 Print Friendly and PDF


The following is the technical classification for worker's compensation classification codes as written by the National Council on Compensation Insurance (NCCI).

Last updated December 2008. All codes are subject to change. Contact your state worker's compensation bureau for the most up to date information.

Code 2089 is not applicable in California and Montana

"PACKING HOUSE—ALL OPERATIONS"

Includes butchering or the handling of livestock. Shall not be assigned to a risk engaged in operations described by another classification unless the operations subject to 2089 are conducted as a separate and distinct business.

CROSS-REF. State Special: New Jersey—Packing House—Meat NPD—includes butchering or the handling of livestock;


SCOPE

This classification covers insureds engaged in the preparation of fresh meat and meat products including the handling and slaughtering of livestock. Its scope contemplates pen maintenance and killing room operations. The dressing, boning and chilling of beef, pork, sheep and calves and the processing of some cuts into meat products fall under Code 2089. Some of these processed products are cured hams, smoked tongues and bacon (including bacon slicing), pickled or preserved beef and pork cuts, frankfurters, bologna, etc. Additional operations covered under this class are rendering, lard refining, butter substitutes manufacturing, washing of casings, sausage manufacturing, salting of hides, cooking of offal, processing of the viscera and fertilizer manufacturing. Some of the prepared meats are packed in cans, bottles or jars, sealed and cooked in vats.

The following clarifies the distinctions between Codes 2081 and 2089 for classification purposes. Although both classifications contemplate butchering or slaughtering and the handling of livestock, the packing house classification, Code 2089, is applied to those insureds whose operations involve meat processing beyond the point of cutting, boning and dressing for distribution to customers such as wholesalers, retailers, restaurants and hotels. In order to qualify for Code 2089, the risk's principal operations must be that of processing meat. Processing meat includes but is not limited to processes such as smoking or curing hams, bacon manufacturing, pickling or otherwise preserving beef or pork cuts and, in many cases, the packaging of meat products in the form that they will be subsequently sold to the consumer. Insureds that do not process meat as described above but only engage in sausage manufacturing and butchering operations that involve cutting of steaks, chops, roasts and incidental grinding of meat are assigned to Code 2081.


State Variations

Oregon—Butchering, Packing House or SlaughteringAll Operations—includes butchering, the handling of livestock, preparation of dressed meat, rendering, washing the casings, salting of hides or cooking of offal.


*Special Note - Montana* - 2089 is not used in Montana. Please refer to Scopes Classification 2081 - Butchering for more information.

*Special Note - California* - 2089 is not used in California. Please call California State Compensation at 415 - 777 - 0777 for more information regarding job risk classifications.

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This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.