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Detailed structure and explanatory notes

ISIC Rev.3.1 code 1511

Structure   

Hierarchy
  • Section: D - Manufacturing
  • Division: 15 - Manufacture of food products and beverages
  • Group: 151 - Production, processing and preservation of meat, fish, fruit, vegetables, oils and fats
  • Class: 1511 - Production, processing and preserving of meat and meat products
Explanatory note

This class includes:
- operation of slaughterhouses engaged in killing, dressing or packing meat
- production of fresh, chilled or frozen meat, in carcasses
- production of fresh, chilled or frozen meat, in cuts
- slaughtering of poultry
- preparation of poultry meat
- production of fresh or frozen poultry 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, meat extracts and juices
- production of prepared fresh meat dishes

This class also includes:
- 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
- slaughtering of rabbits and the like
- preparation of rabbit meat and the like
- production of feathers and down


This class excludes:
- manufacture of soup containing meat, see 1549
- manufacture of prepared frozen meat and poultry dishes, see 1549
- packaging of meat for own account by the wholesale trade, see 5122
- packaging of meat on a fee or contract basis, see 7495
Click here for complete correspondences for this code.

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