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NACE 10.12: Processing and preserving of poultry meat

NACE Rev. 2.1 class. Replaces NACE Rev. 2 10.12. Closest ISIC Rev. 4: 1010.

NACE Rev. 2.1 class 10.12 is "Processing and preserving of poultry meat". It sits in section C (MANUFACTURING), then division 10 (Manufacture of food products), then group 10.1 (Processing and preserving of meat and production of meat products). In the previous classification, NACE Rev. 2, the activity was covered by 10.12 (Processing and preserving of poultry meat).

What the class includes

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

Correspondence with NACE Rev. 2

NACE Rev. 2Label (Rev. 2)Also maps to
10.12Processing and preserving of poultry meat-

The label in 24 languages

Neighbouring classes

10.11 Processing and preserving of meat, except of… · 10.13 Production of meat and poultry meat products

Use it

Convert a list of NACE Rev. 2 codes to Rev. 2.1 in your browser, or search all codes. The same data is available from the API and the MCP server.

Official classification texts from EU Vocabularies (Publications Office of the European Union, CC BY 4.0), read on 2026-10-05. Correspondence tables link classes that cover the same activities; one old class can be split across several new ones, so check the notes before you convert a dataset. Information only.