What this class covers
ANZSIC class 1140 encompasses Australian businesses primarily engaged in processing fruits and vegetables through various preservation and preparation methods. This classification applies to operations that transform fresh produce into shelf-stable or convenience products through techniques such as canning, bottling, freezing, dehydrating, or other preservation processes. These businesses add significant value to agricultural products by extending their shelf life and creating ready-to-use food items.
Typical operations in this class include fruit and vegetable canning facilities, frozen food processing plants, dehydration operations (excluding sun-drying), and manufacturers of prepared vegetable products. For example, a Victorian company producing canned peaches, a Queensland operation freezing tropical fruits for export, or a South Australian facility manufacturing ready-made pasta sauces would all fall under this classification. The sector represents an important component of Australia's food manufacturing industry, connecting agricultural production with retail and food service markets.
Primary activities in plain English
Businesses in this class typically engage in one or more of the following activities:
- Manufacturing canned or bottled fruits and vegetables, including products like baked beans or canned spaghetti
- Producing frozen fruits and vegetables through quick-freezing processes
- Creating dried or dehydrated fruit and vegetable products (excluding traditional sun-drying)
- Manufacturing fruit juices that are 100% pure or concentrated
- Making jams, conserves, jellies, and fruit spreads
- Producing vegetable soups, sauces (except Worcestershire sauce), and condiments like chutney or relish
- Manufacturing canned baby food (non-dairy based)
- Creating mixed meat and vegetable products
- Processing desiccated coconut
- Manufacturing vinegar (except wine vinegar)
Exclusions and nearby codes
Several related activities are specifically excluded from ANZSIC 1140 and classified elsewhere:
Potato crisp and corn chip manufacturing falls under Class 1191: Potato, Corn and Other Crisp Manufacturing. Fruit drinks containing less than 100% juice are classified in Class 1211: Soft Drink, Cordial and Syrup Manufacturing. Wine vinegar production is included in Class 1214: Wine and Other Alcoholic Beverage Manufacturing.
Worcestershire sauce manufacturing is classified under Class 1199: Other Food Product Manufacturing n.e.c., while milk-based infant formula production falls under Class 1133: Cheese and Other Dairy Product Manufacturing. Sun-drying of fruits remains with agricultural classifications in Group 013: Fruit and Tree Nut Growing, and fresh fruit packing services are classified in Division I under packaging services.
Practical guidance
When registering your business with the Australian Business Register, selecting the correct ANZSIC classification ensures proper categorization for tax purposes and business activity statements. The Australian Bureau of Statistics uses this data for economic reporting, so accurate classification contributes to reliable industry statistics.
For workers' compensation insurance, businesses in this class typically fall under manufacturing classifications, which may affect premium calculations. Some state and federal grant programs for food manufacturing or export development may use ANZSIC codes to determine eligibility, making correct classification important for funding opportunities.
Businesses operating in this sector should also be aware of food safety regulations administered by Food Standards Australia New Zealand (FSANZ) and various state health departments, which govern processing standards for preserved foods.