NACE Class 10.12 - Processing and preserving of poultry meat

From Open Risk Manual

Definition

Processing and preserving of poultry meat class

Description

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

This class also includes:

  • production of feathers and down

This class excludes:

  • packaging of meat, see 82.92


Higher Level