Class Code 2111
Fruit/Vegetable Preserving/Pickling; Olive Handling
Class Code 2111 applies to California operations that preserve, pickle or otherwise process fruits and vegetables — including olive handling and curing. This classification covers production-line workers, packers, sanitation crews and maintenance staff in canning, pickling and olive-curing facilities. The WCIRB-approved pure premium is $6.306 per $100 of payroll, a baseline used to calculate workers' comp cost for employers doing this specific type of food processing.
What Class Code 2111 Covers
This class covers commercial operations where fruits or vegetables are preserved by canning, pickling, brining, fermenting, curing (including olives), and related packaging and storage activities. Typical processes include washing, sorting, peeling, slicing, blanching, acidification, brining, pit removal or pitting, sterilizing/retorting, hot- or cold-pack filling, labeling, sealing and palletizing. It includes work in production lines, bottling and canning rooms, cold storage tied to the preserving operation, in-plant olive treatment (curing, brining, pitting), and associated sanitation and repair tasks inside the processing facility. This class does not generally cover growers in the field or separate distribution/transport-only operations; it applies to plant-level preserving and pickling functions.
Who It Applies To
- Canning and pickling plant line operators and machine attendants
- Olive processing staff (curing, brining, pitting and sorting)
- Sanitation and cleaning crews responsible for tanks, vats and conveyors
- Maintenance and repair technicians working on retorts, conveyors and slicing equipment
- Packaging, labeling and palletizing workers in preserving facilities
Common Job Duties
- Operating and monitoring retorts, autoclaves and hot-fill machinery
- Washing, sorting, peeling, slicing and blanching fruits or vegetables
- Brining, fermenting, pitting and curing olives; monitoring salt/acid levels
- Filling, sealing, labeling and packaging jars, cans or bottles
- Cleaning and sanitizing tanks, vats, conveyors and work areas
- Loading/unloading crates and operating pallet jacks or forklifts around production lines
- Performing routine equipment maintenance and lockout/tagout during repairs
Common Injury Risks
Understanding the $6.306 Rate
The approved pure premium of $6.306 per $100 of payroll is the WCIRB-calculated cost of expected claim losses for this class. Insurers multiply that pure premium by your payroll (divided by 100) to get the loss cost portion of your premium; the final premium includes carrier underwriting loads, policy fees, experience modification, and any schedule or retrospective rating adjustments. Actual employer cost depends on payroll accuracy, claim history, classification splits, safety programs and whether seasonal workers are included in audits.
Cal/OSHA Compliance Requirements
Cal/OSHA regulations for food processing apply here: machine guarding and powered equipment standards, Control of Hazardous Energy (lockout/tagout), hazard communication with SDS access for sanitizers and acids, and required PPE for chemical and thermal hazards (Title 8). Employers must also maintain adequate sanitation, eyewash/shower stations where chemicals are used, and train employees on hot-work hazards; if processing areas are hot or humid, California's heat-illness prevention measures and monitoring can apply.
How Key HR Helps Employers Under Class Code 2111
A PEO like Key HR helps employers in Class Code 2111 control workers' comp costs by ensuring accurate class coding and payroll allocation, implementing plant-specific safety plans (machine guarding, ergonomics, chemical handling and sanitation), and providing proactive claims and return-to-work management. Key HR can deliver compliance support, safety training modules, onsite or virtual loss-control assessments, and coordinated claims advocacy to reduce frequency, severity and the employer's experience modification.
Get a QuoteFrequently Asked Questions
Are seasonal or migrant workers in the packing line covered under Class Code 2111?
Yes — seasonal, temporary and migrant workers who perform preserving, pickling or olive-handling tasks at the processing facility are typically classified under 2111 for the period they work in those plant operations; accurate payroll reporting at audit is essential to ensure correct premium allocation.
What practical steps reduce workers' comp costs for a canning or pickling plant?
Focus on machine guarding and lockout/tagout, anti-slip floor treatments and drainage, ergonomics and rotation to reduce repetitive strain, chemical handling training and proper PPE, plus a return-to-work program. Those measures reduce claim frequency and can lower your experience modification and premium over time.
How do I know if part of my operation should be split between Class Code 2111 and another code?
Operations are split when distinct work activities fall under different WCIRB classes (for example, field harvesting vs. in-plant preserving). Document job duties, payroll by department, and production tasks; your PEO or insurer can review operations and assign the proper split to ensure accurate rating.
Quick Facts
- Class Code
- 2111
- Classification
- Fruit/Vegetable Preserving/Pickling; Olive Handling
- Pure Premium Rate
- $6.306 / $100 payroll
- Effective Date
- September 1, 2026
- Source
- WCIRB Approved Filing
Manage Workers' Comp Through a PEO
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