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ISIC Rev.4
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Detailed structure and explanatory notes

ISIC Rev.4 code 1010

Structure   

Hierarchy
  • Section: C - Manufacturing
  • Division: 10 - Manufacture of food products
  • Group: 101 - Processing and preserving of meat
  • Class: 1010 - Processing and preserving of meat
Explanatory note

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

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
- production of feathers and down


This class excludes:
- manufacture of prepared frozen meat and poultry dishes, see 1075
- manufacture of soup containing meat, see 1079
- wholesale trade of meat, see 4630
- packaging of meat, see 8292
Click here for complete correspondences for this code.



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