Washington Administrative Code › Title 296 - Labor and Industries, Department of › Chapter 296-17A - Classifications for Washington workers' compensation insurance › Section 296-17A-3902 - Classification 3902

Current through Register Vol. 24-14, July 15, 2024
This classification includes the receipt of raw materials from
				growers or dealers, processing operations, quality control, lab testing,
				warehousing, packaging, shipping, and pickup and delivery when performed by
				employees in connection with the business operations.
Note:
For rules on assigning and reporting in more than one
						  basic classification, see WAC 296-17-31017 Multiple
						  classifications.
3902-00 Fruit and vegetable: Cannery and freezer
				operations; fruit syrup or juice, cider, jam or jelly:
				Manufacturing
Applies to:
Businesses engaged in fruit and vegetable canning or freezing
				operations for wholesale customers; and
Businesses engaged in the manufacture of fruit syrup, juice,
				cider, jam, or jelly.
Ingredients used include, but are not limited
				to:
* Various fruits and vegetables or juices;
* Sugars and sweeteners;
* Coagulants;
* Preservatives.
Work activities include, but are not limited
				to:
* Removing foreign materials such as leaves or weeds;
* Washing;
* Sterilizing;
* Grading;
* Peeling;
* Slicing;
* Coring;
* Blanching or scalding;
* Cooking;
* Measuring;
* Mixing;
* Extracting juice;
* Separating seeds from pulp with fruit presses or
				separators;
* Pasteurizing;
* Further processing to produce bottled, canned, frozen, or
				concentrate products; and
* Pea vining, when performed by employees of a cannery, is also
				included in this classification.
Machinery and equipment include, but are not limited
				to:
* Conveyors;
* Extractors;
* Mixers;
* Ovens;
* Pasteurizers;
* Pressers;
* Separators;
* Shakers;
* Shredders;
* Sorters;
* Storage tanks; and
* Vats.
Exclusions:
* Preserving or dehydrating fruits and vegetables are
				classified in 3902-01;
* Packing fresh vegetables and fruits is classified in 2104;
				and
* Pea vining when done by employees of farm operations or farm
				labor contractors is classified in the applicable farm classification.
3902-01 Fruit and vegetable: Evaporating, preserving or
				dehydrating
Applies to:
Businesses engaged in evaporating, preserving, or dehydrating
				fruits and vegetables for wholesale customers.
Ingredients include, but are not limited
				to:
* Various fruits and vegetables;
* Sugars and sweeteners;
* Coagulants;
* Preservatives.
Work activities include, but are not limited
				to:
* Washing;
* Peeling;
* Cooking;
* Pressing fruits and vegetables by machine;
* Adding preservatives and congealants;
* Pasteurizing;
* Dehydrating;
* Drying;
* Evaporating; and
* Packaging in cans, plastic bags, or boxes.
Machinery and equipment include, but are not limited
				to:
* Conveyors;
* Extractors;
* Mixers;
* Ovens;
* Pasteurizers;
* Pressers;
* Separators;
* Shakers;
* Shredders;
* Sorters;
* Storage tanks;
* Vats; and
* Vacuum hoses.
Exclusions:
* Canning or freezing fruits and vegetables and manufacturing
				fruit juice, cider, jam or jelly are classified in 3902-00;
* Packing fresh vegetables and fruits is classified in 2104;
				and
* Farm operations are reported in the applicable farm
				classification.
3902-11 Miscellaneous foods: Manufacturing
Applies to:
Businesses engaged in the manufacture of a variety of
				products.
Products manufactured include, but are not limited
				to:
* Cocoa or chocolate;
* Corn products such as, but not limited to, tortillas;
* Baking powder, dextrine, glucose, and starch made from
				vegetables and grains;
* Shelled nuts;
* Egg products made by using egg cracking machines;
* Pickles, sauerkraut, pickled fruits and vegetables;
* Pet food (frozen or canned);
* Breakfast foods made from flour, meal, or milled grains;
				and
* Vegetable oil or butter substitutes made from seeds or
				beans.
Processes used include, but are not limited
				to:
* Cocoa or chocolate, such as Dutch or sweet chocolate, are
				made by removing foreign matter from cocoa beans, sorting, dividing, and
				roasting in ovens. Shells are usually cracked by machines, and beans examined
				to ensure quality. Depending on the products, beans may be pasteurized, ground,
				further dried, mixed with chocolate liquor, sugar, powdered milk, cocoa butter,
				or potassium solutions to make into finished products;
* Corn products such as, but not limited to, tortillas.
				Depending on the corn products made by ingredients are pressed, kneaded, cut,
				shaped or flattened, and baked or cooked;
* Baking powder, dextrine, glucose, and starch are made from
				vegetables and grains, such as, but not limited to, potatoes, corn, and wheat
				are cleaned, sorted, and foreign matter removed; dumped onto conveyors and
				transported to grinding machines where they are ground into a starch paste.
				Water may be added to make liquid starch or starch milk or dryers may remove
				excess moisture.
- Starch blends may be made from raw starch suspensions using
				chemical solutions. Shakers remove bran, gluten, or other particles from the
				starch suspension;
-Dextrine is made by further mixing starch with dextrine paste,
				adding chemicals, cooking and stirring until the starch is converted to
				dextrine;
-Baking powder is made by mixing baking soda, starch, and an
				acid compound such as cream of tartar;
* Shelled nuts are placed into machinery which cracks shells
				and separates broken shells from the nut meat, then another machine sorts whole
				nut meats from those that are chipped, broken or contaminated. At each machine,
				nuts are examined for rejects, and foreign matter is removed with a vacuum hose
				or by hand. Nuts may be chopped, sliced, or left whole, then poured from the
				machines into sacks or containers. The meats of certain nuts, such as almonds,
				may be ground into meal, then canned for shipment. Also included is the grading
				and polishing of nuts, and coconut shredding;
* Egg products are made by using egg cracking machines that
				break eggs and separate the yolk from the white. Eggs are observed for color,
				quantity, and clarity; inferior yolks or whites are discarded before being
				automatically dropped onto separator trays with individual cups. Eggs may then
				be mixed with water, pasteurized or dried before packaging;
* Pickles, sauerkraut, pickled fruits and vegetables are made
				by cleaning, cutting, chopping and placing in barrels, vats, or tanks of brine
				(a mixture of salt, sugar, spices, vinegar) until cured. At the end of the
				curing period, product may be packed into glass jars, plastic bags, or
				cans;
* Pet food (frozen or canned) is made by removing bones then
				cleaning and grinding raw ingredients. Depending on the product, various
				ingredients include, but not limited to, animal meat and fat, fish by-products,
				cornmeal, soybean meal, ground wheat, rice, poultry, yeast, whey salt, acids,
				chemicals, minerals, vitamins, water, or oil and are mixed in large vats either
				by machine or by hand. The mixture is frozen or baked, dried, and packed into
				cans;
* Breakfast foods are made from flour, meal, or milled grains,
				such as, but not limited to, corn, oats, barley, wheat, and nuts mixed with
				other ingredients, formed into a dough, rolled out and extruded into flakes or
				other shapes. Pressure cylinders may be used to expand or puff whole grains.
				Cereals may be sifted through screens to check for size, color, and uniformity
				then baked or dried in bulk before packaging; and
* Vegetable oil or butter substitutes are made from seeds or
				beans, such as soybeans, cottonseeds, safflower seeds, or shelled corn which is
				cracked, ground, milled, steam cooked, and pressed to extract the oil.
				Depending on the product being made, other ingredients such as water, milk,
				powdered milk or salt may be blended with the oil, then heated, filtered, and
				filled into cans or bottles. To make shortening or butter substitutes,
				flavoring, catalytic agents, and chemicals are added to harden the oils; some
				products are kneaded to spread the coloring uniformly, then packaged into cans,
				plastic containers, or wrapped in plastic or foil.
Work activities include, but are not limited
				to:
* Removing foreign matter from raw product;
* Sorting;
* Dividing;
* Cleaning;
* Cooking;
* Pasteurizing;
* Grinding;
* Mixing;
* Pressing;
* Kneading;
* Cutting;
* Shaping;
* Flattening;
* Baking;
* Cooking;
* Storing.
Machinery and equipment include, but are not limited
				to:
* Choppers;
* Conveyors;
* Dryers;
* Egg breakers;
* Extruders;
* Extractors;
* Grinders;
* Mixers;
* Nut crackers;
* Pasteurizers;
* Presses;
* Pressure cylinders;
* Sack makers;
* Screens;
* Separators;
* Shakers;
* Shredders;
* Sorters;
* Storage tanks;
* Vats; and
* Vacuum hoses.
Exclusions:
* Manufacturing crackers, potato chips, ravioli, tamale, and
				pasta, or chocolate candy and confections are classified in 3906;
* Farm operations are classified separately in the applicable
				farm classification;
* Manufacturing food sundries not covered by another
				classification are classified in 3902-14;
* Canning or freezing of fruits and vegetables are classified
				in 3902-00;
* Evaporating, preserving or dehydrating fruits and vegetables
				which are classified in 3902-01;
* Packing fresh vegetables and fruits are classified in
				2104;
* Milling or grinding operations; and those that manufacture
				dry pet food using a milling process, are classified in 2101;
* Manufacturing wholesale bakery goods is classified in 3906;
				and
* Manufacturing "real" butter classified in 3902-28.
3902-14 Food sundries, N.O.C.: Manufacturing or
				processing
Applies to:
Businesses engaged in the manufacture of a variety of food
				products not covered by another classification (N.O.C.).
Products manufactured include, but are not limited
				to:
* Imitation crab;
* Spices;
* Peanut butter;
* Condiments;
* Salsa;
* Salad dressings;
* Mayonnaise;
* Soups;
* Tofu;
* Instant potatoes;
* Salads and certain ready-to-eat dishes that are usually sold
				to wholesale distributors; and
* Grinding and roasting of coffee beans.
Work activities include, but are not limited
				to:
* Cleaning;
* Dividing;
* Grinding;
* Roasting;
* Mixing;
* Blending with other ingredients;
* Cooking;
* Cooling;
* Dividing ingredients and product into desired
				portions;
* Packaging in plastic bags, bottles, or cans;
* Vacuum sealing;
* Pasteurizing; and
* Freezing.
Machinery and equipment include, but are not limited
				to:
* Conveyors;
* Extractors;
* Mixers;
* Ovens;
* Pasteurizers;
* Pressers;
* Separators;
* Shakers;
* Shredders;
* Sorters;
* Storage tanks; and
* Vats.
Exclusions:
* Manufacturing crackers, potato chips, ravioli, tamale, pasta,
				cough drops, confectionery, and chewing gum which are classified in 3906;
				and
* Farm operations are classified in the applicable farm
				classification.
3902-28 Dairy products: Bottling or
				manufacturing
Applies to:
Businesses engaged in the bottling or manufacture of dairy
				products.
Products manufactured include, but are not limited
				to:
* Bottled liquid or dried products derived from milk;
* Butter;
* Natural or processed cheeses; and
* Prepared products such as custard, dips or spread, whipped
				toppings, ice cream, ice cream mixes, and sherbet.
Work activities include, but are not limited
				to:
* Heat treating;
* Pasteurizing;
* Cooling;
* Separating;
* Pumping into vessels or vats;
* Adding preservatives, flavorings, enzymes, or lactic acid may
				be added depending on the product being made;
* Mixing;
* Draining;
* Pressing;
* Spray drying;
* Aging;
* Cutting;
* Shredding; and
* Bottling or other types of packaging.
Machinery and equipment used include, but are not limited
				to:
* Mixers;
* Coolers;
* Pasteurizers;
* Separators;
* Vats;
* Conveyors;
* Bottlers; and
* Packagers.
Exclusions:
* Manufacturing primarily dairy-based salad dressings is
				classified in 3902-14; and
* Dairy cattle farming operations are classified in
				7301.
Statutory Authority:
				  RCW
				   51.16.035 and
				  51.16.100. 10-05-109, §
				  296-17A-3902, filed 2/17/10, effective 4/1/10. 07-01-014, recodified as §
				  296-17A-3902, filed 12/8/06, effective 12/8/06. Statutory Authority:
				  RCW
				   51.16.035,
				  51.04.020. 00-14-052, §
				  296-17-615, filed 7/1/00, effective 7/1/00. Statutory Authority:
				  RCW
				   51.16.035. 99-18-068, § 296-17-615,
				  filed 8/31/99, effective 10/1/99; 98-18-042, § 296-17-615, filed 8/28/98,
				  effective 10/1/98; 87-12-032 (Order 87-12), § 296-17-615, filed 5/29/87,
				  effective 7/1/87; 85-24-032 (Order 85-33), § 296-17-615, filed 11/27/85,
				  effective 1/1/86; 83-24-017 (Order 83-36), § 296-17-615, filed 11/30/83,
				  effective 1/1/84; 82-24-047 (Order 82-38), § 296-17-615, filed 11/29/82,
				  effective 1/1/83; Order 75-38, § 296-17-615, filed 11/24/75, effective
				  1/1/76; Order 74-40, § 296-17-615, filed 11/27/74, effective 1/1/75; Order
				  73-22, § 296-17-615, filed 11/9/73, effective
				  1/1/74.