Technology associated with construction has dramatically changed operations. Carefully check the class codes and their descriptions to assure proper premiums.
Years ago, 5606 – contractor supervisors – served to describe on site personnel who actively performed construction activities while managing the site. The rate was equivalent to site carpenters. That code has evolved into the computer carrying, service providing construction managers and executives who document the construction process. The rate is closer to outside sales representatives now.
Even excavation and site work is being dramatically changed by GPS technology. Now computers design a cut and fill pattern with efficiency. Labor is more involved in checking the geotechnical and environmental properties of the soils rather than the actual movement of them.
As production technology improves, new sub-codes develop to reflect the decrease in risk. Painting, carpentry, electrician and other trades now use a selection of eight or ten separate codes to describe exact activities. More components are built in shops and brought to the site. This process can change the class code of the installers and the builders.
The trend is towards more computer driven operations. Less labor, more specialists. As this trend continues, class codes will be added, deleted and the descriptions changed. There are currently over seven hundred class codes. Some are antiquated with new meanings – like a ship chandler is now a hardware store.
It pays to become familiar with the classifications. If your business has been active for many years, the “governing code” may be incorrect. The governing code is the catch-all for your business which best describes the overall operation, more obvious in manufacturing. Corrugated box manufacturing has been reorganized into several class codes. Technology has separated the manufacture of cardboard and corrugated cardboard into laminating processes, cutting and folding processes, and fully integrated operations.
Read your relevant class codes and think about which one reflects your operations. Or ask your agent to do it for you.
Every year, heart disease causes one out of four deaths, reports the Centers for Disease Control and Prevention. Reduce your risk when you make five dietary changes.
- Eat More FruitsFruits rich in vitamin C and fiber protect you from heart disease. So, eat more citrus fruits, which are loaded with vitamin-C, and fruits with fiber-rich skin, including apples, pears and peaches. Easily add more fruit to your daily menu when you:*Serve fruit salad as a side dish during every meal,
*Display fruit on the counter where you’ll see it every day and
*Pack fruit in your lunch box.
- Stock up on VeggiesGreen, leafy vegetables, such as spinach, kale and broccoli, protect you from heart disease. They’re easy to add to your daily diet when you serve salad for dinner and toss green veggies into soups, eggs and rice.
- Pump up the Whole GrainWhen you consume 25 grams of whole grains each day, your risk for developing heart disease decreases by 15 percent. Pump up your whole grain intake with oatmeal, brown rice and rye.
- Reduce Fat IntakeSaturated fats are one of the leading causes of heart disease. Easily reduce the amount of fat you consume when you:*Switch to skim milk
*Use olive oil instead of cream-based sauces and dressings and
*Try butter alternatives.
- Eat Less MeatMeat, especially red meat, is often high in saturated fat, which causes high cholesterol and clogged arteries. For optimum heart health, go vegetarian because it may reverse existing cardiovascular disease. If you have to eat red meat, limit it to three ounces a day.
Reducing heart disease is possible when you eat a heart-healthy diet. Start by making these five dietary changes. Then, talk with your health insurance agent about additional ways you can reduce your heart disease risk and live a healthy lifestyle.
You already cook meat on the grill. Why not add fruits and veggies? They help you boost your summer nutrition and taste delicious.
Choose Fresh Produce
Whether you decide to grill pineapple, watermelon, corn or asparagus, make sure it’s fresh. Ideally, the produce you grill should be firm and picked within the past three days.
Brush on the Oil
You’ll want to stock quality canola, olive or coconut oil in your pantry before you grill produce. It adds extra flavor to your grilled produce and a light coating works together with foil packets or a non-stick grate to ensure the fruits and veggies don’t stick to the grill.
Mix a Few Marinades
In addition to the oil, prepare a few marinades. Olive oil infused with herbs, raspberries, mint or other flavorings, honey and low-fat or Greek yogurt enhance the taste of your grilled produce.
Leave the Skin On
The skin of many fruits and veggies contains healthy nutrients. So, leave veggie skins on when you grill them and maximize the nutrient content of the grilled veggies you eat. Most fruits, however, grill better without the skin.
Pre-Cook Some Veggies
Certain veggies cook more evenly on the grill when you pre-cook them in the kitchen. To prep asparagus, beets, broccoli, parsnips, potatoes, squash and carrots for grilling, steam or blanch them until they’re al dente. Alternatively, tomatoes, sweet potatoes, peppers, mushrooms, onions and eggplant will cook evenly when you grill them raw.
Use the Right Temperature
When you cook fruits and veggies over moderately hot coals, the outside could cook faster than the inside. You’ll want to rotate the produce between direct and indirect heat so that each piece cooks evenly and completely.
Whether you cook for one or 100, prepare fruits and veggies on the grill and enjoy a summer nutrition boost. They help you stay healthy, and you’ll feel good knowing that you’re helping your family and friends stay healthy, too.