ISIC Code 1010 - Processing And Preserving Of Meat

Inclusions

This class includes:

  • Operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, poultry, lamb, rabbit, mutton, camel, etc.
  • Production of fresh, chilled or frozen meat, in carcasses
  • Production of fresh, chilled or frozen meat, in cuts
  • Production of fresh, chilled or frozen meat, in individual portions
  • Production of dried, salted or smoked meat
  • Production of meat products:
    • Sausages, salami, puddings, "andouillettes", saveloys, bolognas, pâtés, rillettes, boiled ham
  • Slaughtering and processing of whales on land or on specialized vessels
  • Production of hides and skins originating from slaughterhouses, including fellmongery
  • Rendering of lard and other edible fats of animal origin
  • Processing of animal offal
  • Production of pulled wool
  • Production of feathers and down

Exclusions

This class excludes:

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