NACE Class 10.12 - Processing and preserving of poultry meat

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

• NACE Group 10.1 - Processing and preserving of meat and production of meat products