NAICS UNIVERSITY · Free research for insurance agents
Seafood Product Preparation and Packaging
NAICS 311710 · United States · 2022 edition
This industry comprises establishments primarily engaged in one or more of the following: (1) canning seafood (including soup); (2) smoking, salting, and drying seafood; (3) eviscerating fresh fish by removing heads, fins, scales, bones, and entrails; (4) shucking and packing fresh shellfish; (5) processing marine fats and oils; and (6) freezing seafood. Establishments known as "floating factory ships" that are engaged in the gathering and processing of seafood into canned seafood products are included in this industry.
Start the review with product liability and contamination.
For Seafood Product Preparation and Packaging, the saved research highlights product liability and contamination, perishable product / spoilage, workers' compensation. Confirm how these arise in the actual operation, what controls are used and whether additional services change the proposed coverage.
Questions to ask
- What specific processing methods are used — canning, freezing, smoking, salting, fresh-pack, or some combination?
- Are refrigeration systems ammonia-based, and what is the ammonia charge size?
- What is the estimated maximum value of perishable inventory on-hand at any one time, and how is cold-chain continuity maintained during power outages?
- What distribution channels are used — wholesale, retail, foodservice, export — and are there contractual indemnity or additional-insured requirements from buyers?
- Has the facility had any prior product recall, FDA enforcement action, or contamination claim?
- For Seafood Product Preparation and Packaging, what should the underwriter know about floating factory ship or vessel-based processing operations?
- For Seafood Product Preparation and Packaging, what should the underwriter know about ammonia refrigeration systems?
- For Seafood Product Preparation and Packaging, what should the underwriter know about prior product recall, contamination, or fda enforcement action?
Activities described by this code
Other activities to examine
Census classification reference
For educational purposes only. AI-generated insurance research and automated logic can contain errors. Independently verify classification and coverage decisions.
Compare another operationInsurance operations research — draft
Seafood processors receive raw fish or shellfish — sourced from commercial fishing operations, aquaculture, or wholesale distributors — and perform some combination of cleaning, eviscerating, shucking, smoking, salting, drying, canning, freezing, or oil extraction before packaging for wholesale or retail distribution. Facilities typically operate under HACCP food safety plans and are subject to FDA and/or USDA inspection regimes, with cold-chain integrity critical at every stage.
Questions to investigate
- What specific processing methods are used — canning, freezing, smoking, salting, fresh-pack, or some combination?
- Are refrigeration systems ammonia-based, and what is the ammonia charge size?
- What is the estimated maximum value of perishable inventory on-hand at any one time, and how is cold-chain continuity maintained during power outages?
- What distribution channels are used — wholesale, retail, foodservice, export — and are there contractual indemnity or additional-insured requirements from buyers?
This insurance research was generated in April 2026. It has not received a complete human review. The October 12, 2026 audit checked codes and titles only, not descriptions or coverage assertions.