FRUIT OR VEGETABLE PRESERVING — including canning
This classification applies to the preserving and canning of fruit and vegetables, including but not limited to oranges, apples, peaches, cherries, blackberries, strawberries, plums, prunes, figs, tomatoes and beans. This classification also applies to the production of jams, jellies, applesauce, tomato sauce and tomato paste.
The processing of "ready-to-eat" fruits and vegetables that are packaged as "ready-to-eat" or "pre-washed" and sold for immediate consumption without need for further peeling, trimming, washing or cooking shall be classified as 2123, Fruit or Vegetable Processing – fresh – ready-to-eat.
The processing and canning of olives shall be classified as 2111(2), Olive Handling.
The curing, pickling and canning of vegetables and fruits shall be classified as 2111(3), Fruit or Vegetable Pickling.
Frozen fruit or vegetable processing shall be classified as 2117, Fruit or Vegetable Processing — frozen.
Fruit or vegetable juice or concentrate manufacturing shall be classified as 2116, Fruit or Vegetable Juice or Concentrate Mfg.
Can manufacturing shall be separately classified.
Growing or harvesting, including field packing of crops, shall be assigned to the applicable Farms Industry Group classification.
|Shown below is the previously published phraseology and footnote||Effective Date|
This classification also does not contemplate frozen fruit or vegetable processing, fresh or frozen potato processing, fruit juice or concentrate manufacturing, or fruit and vegetable dehydrating.
Can manufacturing shall be assigned to the applicable Farms Industry Group classification.
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