Class Code: 2095

Per NCCI's Scopes Code Description:

Code 2095 is applicable to insureds who prepare meat products but do not handle or slaughter livestock. The term “prepare” refers to processes that alter the state of the meat received by cooking and/or adding substances to the meat to create a meat product that differs from the meat as it was received in its original state. Processes include baking, boiling, broiling, smoking, pickling, breading or soaking in brine.

An operation that either cuts meat received from others into smaller portions or presses meat into logs for slicing purposes has not created a different meat product for purposes of this classification.

The Code 2095 operation will receive dressed meat from others in halves, quarters or individual fresh cuts. The meats are further cut and trimmed according to the products being processed. Meat cuts are washed, soaked in brine, smoked, pickled, corned, cooked, wrapped and stored. Trimmings are chopped, ground, mixed, stuffed in casings, linked, smoked, boiled and stored.

Products processed include sausages, smoked or preserved beef and pork cuts, frankfurters, bologna, head cheese and meat loaf. Some prepared meats and sausages are packed in cans, bottles or jars, sealed and cooked in vats.

Code 8021—Meat Dealer—Wholesale is distinguished from Code 2095 operations by the fact that the Code 8021 operation does not alter the state of the meat by cooking the meat or by preparing the meat using a process such as pickling.

Code 2095 also contemplates the sale of fresh meat cuts when this operation is incidental to a business in which the principal operation is the preparation of meat products as enumerated above.

If a meat store under Code 8031 has separate employees engaged exclusively in making sausage, frankfurters or bologna, such operations shall be assigned to Code 2095.

Code 2095 also applies to insureds engaged in the curing of fish either by smoking, pickling, evaporating or salting. It does not apply to insureds who merely handle, fillet, ice or otherwise prepare fish for sale by a process that does not involve curing.

Certain Code 2095 operations are designated as “not otherwise classified” (NOC). These NOC operations shall apply to an insured only when no other classification more specifically describes the insured’s operations. The following is a representative list of classifications somewhat related in nature to Code 2095 operations that are not assigned to Code 2095:

2081 Butchering

2089 Packing House

8021 Store-Meat Dealer-Wholesale

6504 Food Products Mfg. NOC

4665 Rendering Works

In addition to this representative list, one should review sources such as the alphabetical index in this manual to determine whether a classification other than Code 2095 or a classification other than one on the above list is applicable to the operations being reviewed for classification purposes.

State Addendum
Massachusetts Refer to Code 2101—Fish Curing for insureds engaged in the curing of fish.

Rate per $100. of Renumeration: $ 3.46

Construction Exemption Required: No