Workers Compensation Class Code
2089 - Packing House - All Operations

The description for the NCCI Workers Compensation Class Code 2089 - Packing House - All Operations is:

Includes butchering or the handling of livestock. Includes pen maintenance and killing room operations. Dressing, boning and chilling of beef, pork, sheep and calves and the processing of some meats into cut products. Includes rendering, lard refining, butter substitutes mfg., washing of casings, sausage mfg., salting of hides..

The related GL Class Code(s) for NCCI Workers Compensation Class Code 2089 - Packing House - All Operations is:

The related SIC Code(s) for NCCI Workers Compensation Class Code 2089 - Packing House - All Operations is:

Description for 2092 Prepared Fresh or Frozen Fish and Seafoods

Establishments primarily engaged in preparing fresh and raw or cooked frozen fish and other seafoods and seafood preparations, such as soups, stews, chowders, fishcakes, crabcakes, and shrimp cakes. Prepared fresh fish are eviscerated or processed by removal of heads, fins, or scales. This industry also includes establishments primarily engaged in the shucking and packing of fresh oysters in nonsealed containers.

• Chowders, fish and seafood: frozen
• Crabcakes, frozen
• Crabmeat picking
• Crabmeat, fresh: packed in nonsealed containers
• Fish and seafood cakes, frozen
• Fish fillets
• Fish sticks
• Fish: fresh and frozen, prepared
• Oysters, fresh: shucking and packing in nonsealed containers
• Seafoods, fresh and frozen
• Shellfish, fresh and frozen
• Shellfish, fresh: shucked, picked, or packed
• Shrimp, fresh and frozen
• Soups, fish and seafood: frozen
• Stews, fish and seafood: frozen

Description for 2011 Meat Packing Plants

Establishments primarily engaged in the slaughtering, for their own account or on a contract basis for the trade, of cattle, hogs, sheep, lambs, and calves for meat to be sold or to be used on the same premises in canning, cooking, curing, and freezing, and in making sausage, lard, and other products. Also included in this industry are establishments primarily engaged in slaughtering horses for human consumption. Establishments primarily engaged in slaughtering, dressing, and packing poultry, rabbits, and other small game are classified in Industry 2015; and those primarily engaged in slaughtering and processing animals not for human consumption are classified in Industry 2048. Establishments primarily engaged in manufacturing sausages and meat specialties from purchased meats are classified in Industry 2013; and establishments primarily engaged in canning meat for baby food are classified in Industry 2032.

• Bacon, slab and sliced-mitse
• Beef-mitse
• Blood meal
• Boxed beef-mitse
• Canned meats, except baby foods and animal feeds-mitse
• Corned beef-mitse
• Cured meats-mitse
• Dried meats-mitse
• Frankfurters, except poultry-mitse
• Hams, except poultry-mitse
• Hides and skins, cured or uncured
• Horsemeat for human consumption-mitse
• LambÄmitse
• Lard-mitse
• Luncheon meat, except poultry-mitse
• Meat extracts-mitse
• Meat packing plants
• Meat-mitse
• Mutton-mitse
• Pork-mitse
• Sausages-mitse
• Slaughtering plants: except animals not for human consumption
• Variety meats edible organs-mitse
• Veal-mitse

Description for 2015 Poultry Slaughtering and Processing

Establishments primarily engaged in slaughtering, dressing, packing, freezing, and canning poultry, rabbits, and other small game, or in manufacturing products from such meats, for their own account or on a contract basis for the trade. This industry also includes the drying, freezing, and breaking of eggs. Establishments primarily engaged in cleaning, oil treating, packing, and grading of eggs are classified in Wholesale Trade, Industry 5144; and those engaged in the cutting up and resale of purchased fresh carcasses are classified in Wholesale and Retail Trade.

• Chickens, processed: fresh, frozen, canned, or cooked
• Chickens: slaughtering and dressing
• Ducks, processed: fresh, frozen, canned, or cooked
• Ducks: slaughtering and dressing
• Egg albumen
• Egg substitutes made from eggs
• Eggs: canned, dehydrated, desiccated, frozen, and processed
• Eggs: drying, freezing, and breaking
• Frankfurters, poultry
• Game, small: fresh, frozen, canned, or cooked
• Game, small: slaughtering and dressing
• Geese, processed: fresh, frozen, canned or cooked
• Geese: slaughtering and dressing
• Ham, poultry
• Luncheon meat, poultry
• Poultry, processed: fresh. froze canned, or cooked
• Poultry: slaughtering and dressing
• Rabbits, processed: fresh, frozen canned, or cooked
• Rabbits, slaughtering and dressing
• Turkeys, processed: fresh, frozen canned, or cooked
• Turkeys: slaughtering and dressing

The related CA Workers Comp Class Code(s) for NCCI Workers Compensation Class Code 2089 is:

The related DE Workers Comp Class Code(s) for NCCI Workers Compensation Class Code 2089 is:

The related MI Workers Comp Class Code(s) for NCCI Workers Compensation Class Code 2089 is:

The related NJ Workers Comp Class Code(s) for NCCI Workers Compensation Class Code 2089 is:

The related NY Workers Comp Class Code(s) for NCCI Workers Compensation Class Code 2089 is:

The related PA Workers Comp Class Code(s) for NCCI Workers Compensation Class Code 2089 is:

The related TA Workers Comp Class Code(s) for NCCI Workers Compensation Class Code 2089 is: