Available Classifications
Alternate structures
Alphabetical Indexes
Correspondence Tables
Free downloads
International Family of Classifications
  Best practices

National classifications

  Statistical Commission
  Expert Group
  Technical Subgroup
  Workshops and Training


Contact us

Printer friendly versionPrinter friendly version English  

Detailed structure and explanatory notes

ISIC Rev.4 code 1010


  • 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.

Would you like to leave some feedback?
(on this code, this classification, the site in general or any other issue)

Then drop us a line at CHL@un.org.