Class Code: 2112
Per NCCI's Scopes Code Description:
Code 2112 applies to risks that manufacture jellies, jams and preserves from various fruits. Fruits are washed, peeled, cooked and bottled for sale. Frequently, a fruit pressing operation is involved. Congealants and preservatives may be added, and a pasteurization process is involved in the bottling operations.
Code 2112 also applies to the dehydrating of vegetables. In this process, the vegetables are washed, peeled, cooked and then dried for removal of moisture content. The dehydrated vegetables are then placed in containers such as plastic bags, boxes or metal cans prior to shipping. Dehydration of soup is also encompassed by Code 2112.
This classification is also assigned to businesses that freeze fruit when the operations prior to freezing are similar to comparable operations (washing, peeling and cooking) of a fruit evaporating or preserving risk.