Classifications Registry
  
Available Classifications
Alternate structures
Alphabetical Indexes
Correspondence Tables
Registry entries (corrections, case laws, ...)
New Releases
Search the Registry
  
  
Classifications files
  
Free downloads
Files for sale
  
  
International work
  
International Family of Classifications
National classifications
Meetings
  Statistical Commission
  Expert Group
  Technical Subgroup
  Workshops and Training
Newsletter
  Mailing list
Contact us
  
  
Quicklinks
  
ISIC Rev.4
ISIC Rev.3.1
ISIC Rev.3
CPC Ver.2
CPC Ver.1.1
CPC Ver.1.0
SITC Rev.4
SITC Rev.3
more ...
 
ISIC 3 index
CPC 1.1 index
  
  

Printer friendly versionPrinter friendly version English  Français  Español  

Detailed structure and explanatory notes

ISIC Rev.3 code 1511

Structure   

Hierarchy
  • Tabulation Category: 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 killing, dressing or packing meat of cattle, hogs, sheep, goats, horses, poultry, rabbits, game or other animals including whales processed on land or on vessels specialized for this work.
Production of fresh, chilled or frozen meat or poultry.
Preservation and preparation of meat and meat products by such processes as drying, smoking, salting, immersing in brine or canning. Sausage production is included.
Rendering and refining of lard and other edible animal fats.
Production of flours and meals of meat or meat offal.
Slaughtering includes the production of by-products such as raw hides and skins, pulled wool, feathers or down, teeth or bones.

Exclusion: Manufacture of soup containing meat is classified in class 1549 (Manufacture of other food products n.e.c.).


Click here for complete correspondences for this code.

Click here to see the alphabetical index for this code




Would you like to leave some feedback?
(on this code, this classification, the site in general or any other issue)
You can include contact info (optional)