Class Code 2004
Baked Goods Mfg. - Wholesale
Class Code 2004 covers wholesale baked goods manufacturing — commercial bakeries that produce bread, rolls, pastries and other baked products for distribution to retailers, foodservice, or grocery chains. The approved pure premium rate for California effective September 1, 2026 is $7.528 per $100 of payroll, which reflects the baseline workers' comp risk for these operations.
What Class Code 2004 Covers
This classification applies to manufacturing operations where baked goods are produced in volume for sale to distributors, supermarkets, restaurants, or other wholesale accounts. Typical operations include dough mixing and scaling, proofing/fermentation rooms, large deck or conveyor ovens, cooling, slicing, packaging, freezing, and palletizing. It also covers on-site formulation and batching of ingredients, maintenance of ovens and mixers, and in-plant warehousing tied directly to the manufacturing process. Activities solely retailing finished baked goods directly to the public (walk-in bakery stores) or separate delivery drivers may be coded differently and should be reported separately.
Who It Applies To
- Large commercial bakeries producing bread, rolls, pastries, cakes for wholesale distribution
- Co-packers and contract bakers who manufacture products for grocery brands
- Frozen baked goods manufacturers with in-plant baking and packaging lines
- Production bakers, dough mixers, proofing attendants, and line packers
- Maintenance and engineering staff who service ovens, conveyors, and refrigeration tied to production
Common Job Duties
- Operating industrial dough mixers, dividers, and spiral mixers
- Loading and unloading deck or continuous ovens and monitoring baking cycles
- Controlling proofers and refrigeration equipment; temperature monitoring
- Manual and automated packaging, labeling, slicing, and boxing operations
- Cleaning, sanitation, and washdown of production lines and vats
- Routine maintenance, belt and motor replacement, and lockout/tagout procedures
- Palletizing, forklift staging, and preparing product for shipment
Common Injury Risks
Understanding the $7.528 Rate
The pure premium rate of $7.528 per $100 of payroll is the base cost actuaries assign to the expected claim costs for this classification. Insurers multiply that rate by your reported payroll in that class to get the pure premium; the final premium includes company expense loads, policy fees, credits/discounts, and your experience modification. Factors that change what you actually pay include your claims history (experience mod), payroll mix, safety controls, participation in group rating or retrospective programs, and audit results.
Cal/OSHA Compliance Requirements
Cal/OSHA General Industry requirements that commonly apply include machine guarding, lockout/tagout for equipment servicing, respiratory protection where flour dust exposures exceed limits, and hazard communication for cleaning chemicals. Employers must also address combustible dust hazards with housekeeping, dust collection and ventilation, bonding/grounding of equipment, and a documented combustible dust control plan. Heat exposure and ergonomic risk controls should be part of routine safety programs given oven-room temperatures and repetitive tasks.
How Key HR Helps Employers Under Class Code 2004
A PEO like Key HR can centralize workers' comp administration, provide industry-specific loss-prevention programs (dust control, machine guarding, hot-work procedures), and manage claims to limit indemnity and medical costs. Key HR can also help with return-to-work plans, safety training tailored to bakery operations, OSHA recordkeeping, payroll classification accuracy, and group-rating opportunities that can lower your effective premium.
Get a QuoteFrequently Asked Questions
Does Class Code 2004 apply to retail bakery storefronts that sell directly to customers?
No — Code 2004 is for wholesale baked goods manufacturing. Retail storefronts that primarily sell directly to consumers are usually coded under a retail or store classification and must be reported separately. If a business both manufactures wholesale product and operates a retail counter, payroll must be split between the appropriate codes.
What should a bakery do about flour dust and explosion risk to comply with Cal/OSHA?
Implement a combustible dust control program: routine housekeeping to prevent dust accumulation, properly designed dust collectors and ventilation, grounding/bonding for electrical equipment, explosion venting or suppression where required, and a documented hazard analysis. Work with industrial hygienists and follow Cal/OSHA guidance plus NFPA standards for dust-handling operations.
How can I reduce workers' comp costs for a commercial bakery?
Focus on preventing the most common losses: reduce burns and contact injuries with guarding and PPE, lower repetitive strain through ergonomic job redesign and lift-assist tools, control dust and improve housekeeping to prevent large claims, and implement rapid return-to-work programs. Strong incident reporting, early medical management, and consistent safety training all reduce your experience modification and premium over time.
Quick Facts
- Class Code
- 2004
- Classification
- Baked Goods Mfg. - Wholesale
- Pure Premium Rate
- $7.528 / $100 payroll
- Effective Date
- September 1, 2026
- Source
- WCIRB Approved Filing
Manage Workers' Comp Through a PEO
Key HR provides pay-as-you-go workers' comp for California employers — no large deposits, no audits, better rates.
Get a Quoteor call (800) 922-4133Ready to Simplify Workers' Comp for Class Code 2004?
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