Restaurants & Hospitality
Class Code 2003: Bakery & Drivers, Route Supervisors — Workers' Comp Insurance
Covers bakeries producing bread, pastries, and baked goods, including production staff, counter sales, and the bakery's own delivery drivers and route supervisors. It reflects the mix of production equipment exposure and delivery driving typical of a bakery operation.
- Risk level:
- moderate
What code 2003 covers
Class 2003 applies to bakeries producing baked goods for sale, covering bakers and production staff working with ovens, mixers, and dough equipment, along with counter sales staff and the bakery's delivery drivers and route supervisors who distribute products to retail accounts or directly to customers. Production work involves oven heat, mixing and dough equipment, and repetitive tasks, while route delivery adds a driving component that's included as part of the same classification rather than requiring a separate driver code. Retail-only bakery counters without a production component may be evaluated under a general retail classification instead, while a bakery operating primarily as a wholesale supplier to grocery stores or restaurants is still coded under this same production-based classification.
Included operations
- Dough mixing, rising, and baking production work
- Oven, mixer, and dough equipment operation
- Retail counter sales at the bakery
- Route delivery drivers and route supervisors
Assigned elsewhere
- Retail-only bakery counters without an on-site production/baking component, evaluated under the applicable retail classification — see code 8017
- Grocery store in-house bakery departments operated as part of a larger grocery operation — see code 8006 or 8033 as applicable
- Restaurant dessert and pastry production performed as part of restaurant kitchen operations — see code 9082
- General food manufacturing at an industrial scale beyond a typical bakery, evaluated under the applicable manufacturing classification
Businesses that typically carry 2003
- Retail and wholesale bakeries
- Bread and pastry production shops
- Cake and specialty dessert bakeries
- Independently owned locations
- Franchise and chain locations
- Multi-location hospitality operators
Common misclassifications
Code 8017
A bakery that's primarily a retail storefront with minimal on-site production can be miscoded under the full bakery-production classification when a retail code might fit better, or vice versa.
Code 9082
A bakery-café with significant prepared food and dine-in service can blend bakery production with restaurant-style operations.
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What drives the cost of code 2003
- Total annual payroll for employees assigned to this classification
- Experience modification factor based on claims history
- State-specific base rates and loss costs filed for this class code
- Claims frequency and severity trends for the business
- Safety programs, training, and workplace controls in place
- Payroll mix across multiple classifications at the same location
What underwriters look for
- Hours of operation, whether alcohol is served, and any entertainment offered
- Kitchen equipment, staffing levels, and food-prep versus front-of-house duties
- Prior claims history, especially slips, falls, and cuts or burns
- Seasonal staffing swings and use of tipped employees
State differences
This entry uses standard NCCI class code phraseology, which applies in most NCCI-governed states. Pennsylvania (PCRB), Delaware (DCRB), California (WCIRB), New Jersey (NJCRIB), Michigan, New York (NYCIRB), and Massachusetts maintain their own classification manuals, and code numbers or phraseology can differ there. Our agency confirms the correct classification for your state before quoting.
Where code 2003 fits
Quote class code 2003.
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Class code 2003 questions
Does this code cover our delivery drivers?
Yes, route delivery drivers and route supervisors are included as part of this classification.
What if we only sell baked goods but don't produce them on-site?
A retail-only operation without production may be evaluated under a general retail classification instead of the bakery code.
Is a grocery store's in-house bakery coded the same way?
Typically that in-house department is evaluated as part of the grocery store's own classification rather than as a standalone bakery.
Does this code cover a bakery-café with dine-in seating?
It depends on the balance of bakery production versus restaurant-style food service; we review the specific operation to confirm the best fit.
Last reviewed · Reviewed by Provident Financial Group licensed agents