Processing and preserving of poultry meat

NACE Rev. 2.1Class

Export JSON Export CSV Export Markdown Compare

Use exports when you need a reusable copy of this reference page.

What this code covers

Use this class for processing and preserving of poultry meat when the main activity includes Operation of slaughterhouses engaged in killing, dressing or packing poultry and Production of fresh, chilled or frozen meat in individual portions. Check exclusions and nearby codes before applying it to a mixed activity.

Official NACE Rev. 2.1 labels and explanatory notes are imported from the source dataset. Plain-language explanations are shown separately so readers can compare interpretation with the source text.

Official explanatory notes

Imported source text for this NACE Rev. 2.1 record.

This class includes: - operation of slaughterhouses engaged in killing, dressing or packing poultry - production of fresh, chilled or frozen meat in individual portions - rendering of edible poultry fats

Hierarchy context

Where this code sits in the NACE Rev. 2.1 hierarchy.

Parent code

10.1Processing and preserving of meat and production of meat productsGroup

Child codes

0 children

No child codes; this is a class-level code.

When this code fits

Use this when the main activity matches these signals.

operation of slaughterhouses engaged in killing, dressing or packing poultry
production of fresh, chilled or frozen meat in individual portions
rendering of edible poultry fats
cleaning, disinfecting, treating for preservation, and trimming of feathers and down

When to compare another code

Compare another code when these signals dominate.

Activities primarily classified as processing and preserving of meat, except of poultry meat
Activities primarily classified as production of meat and poultry meat products

Check before relying on this code

Situations where source text, close alternatives, or local rules may matter.

Compare with 10.11, 10.13, 10.1 when the main activity overlaps another code.
Check national equivalent caveats before using this code for local registration or filing workflows.

Use this guide as classification support, not legal, tax, filing, or regulatory advice.

Inclusions

Signals that usually point toward this code.

- operation of slaughterhouses engaged in killing, dressing or packing poultry
- production of fresh, chilled or frozen meat in individual portions
- rendering of edible poultry fats
- cleaning, disinfecting, treating for preservation, and trimming of feathers and down

Exclusions

Activities that should trigger comparison with another code.

Examples

- Operation of slaughterhouses engaged in killing, dressing or packing poultry
- Production of fresh, chilled or frozen meat in individual portions
- Rendering of edible poultry fats
- Cleaning, disinfecting, treating for preservation, and trimming of feathers and down

Common mistakes

- Activities primarily classified as processing and preserving of meat, except of poultry meat
- Activities primarily classified as production of meat and poultry meat products

Search terms and quick answers

Plain-language discovery help for common business descriptions. These notes are separate from official source text.

Common search terms

Processing and preserving of poultry meat10.12 Processing and preserving of poultry meatOperation of slaughterhouses engaged in killing, dressing or packing poultryProduction of fresh, chilled or frozen meat in individual portionsRendering of edible poultry fats

What is NACE 10.12 used for?

Use NACE 10.12 for processing and preserving of poultry meat when the main activity matches this scope: Use this class for processing and preserving of poultry meat when the main activity includes Operation of slaughterhouses engaged in killing, dressing or packing poultry and Production of fresh, chilled or frozen meat in individual portions. Check exclusions and nearby codes before applying it to a mixed activity.

Based on: title and summary

What are typical examples for 10.12?

Typical examples include Operation of slaughterhouses engaged in killing, dressing or packing poultry, Production of fresh, chilled or frozen meat in individual portions, and Rendering of edible poultry fats.

Based on: examples

When might 10.12 not be the right code?

No separate exclusion examples are available for this record yet; compare nearby hierarchy records before final selection.

Based on: exclusions and nonExamples

Which codes should I compare before choosing 10.12?

Compare 10.12 with 10.11 Processing and preserving of meat, except of poultry meat, 10.13 Production of meat and poultry meat products, and 10.1 Processing and preserving of meat and production of meat products when the activity description is ambiguous.

Based on: relatedCodes and nearby codes

Often Confused With

Use these comparisons when the activity description is ambiguous.

10.11

Processing and preserving of meat, except of poultry meat

Use this class for processing and preserving of meat, except of poultry meat when the main activity includes Operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, lamb, rabbit, mutton, camel, etc. and Production of fresh, chilled or frozen meat, in carcasses. Check exclusions and nearby codes before applying it to a mixed activity.

10.13

Production of meat and poultry meat products

Use this class for production of meat and poultry meat products when the main activity includes Production of preserved meat (e.g. by cooking, drying, salting or smoking) and Production of meat products:. Check exclusions and nearby codes before applying it to a mixed activity.

10.1

Processing and preserving of meat and production of meat products

Use this group for the broader activity area of processing and preserving of meat and production of meat products, including Processing and preserving of meat, except of poultry meat, Processing and preserving of poultry meat, and Production of meat and poultry meat products. Open the child codes when a more specific code is needed.

Compare these codes

Version changes

Plain-language Rev. 2 to Rev. 2.1 correspondence for this code.

Previous code

10.12

Rev. 2 code 10.12 maps to the same Rev. 2.1 class 10.12 Processing and preserving of poultry meat.

exact

Official close match imported from NACE Rev. 2.1.

Potential impact

Low operational impact is expected, but systems should still store the target Rev. 2.1 version explicitly.

What to check next

Confirm the target version field and update references where Rev. 2.1 is required.

Open change record Convert this old code

What this code covers

Official NACE Rev. 2.1 labels and explanatory notes are imported from the source dataset. Plain-language explanations are shown separately so readers can compare interpretation with the source text.