Class code 2070 — Bakery — Wholesale/Manufacturing

This classification covers wholesale and manufacturing bakeries that produce bread, rolls, and other baked goods at commercial scale for distribution to retailers or other businesses, rather than a retail storefront selling directly to walk-in customers. Operations run on production lines with mixing, proofing, baking, cooling, and packaging stages.

Payroll includes mixers and dough handlers, oven and line operators, packaging staff, and sanitation crews who clean equipment between runs. Production is often continuous or run in long shifts to meet delivery schedules to grocery and food-service accounts.

Burns from ovens and hot surfaces, cuts from slicing equipment, and repetitive strain from packaging lines are the leading injury sources. Machine guarding on mixers and slicers, along with heat-resistant gear near ovens, are central to controlling severity in this classification.

During underwriting review, a common question is how much of the workforce operates near ovens and slicing equipment versus working in lower-hazard roles like packaging or shipping, since that split affects the overall burn and laceration exposure for the account. Payroll records should distinguish production-line staff from delivery drivers, who are typically classified separately. Facilities that maintain guarding on mixers and slicers, enforce heat-resistant glove use near ovens, and keep floors clear of spilled ingredients tend to see fewer claims.