Class · NACE Rev. 2.1
10.12 Processing and preserving of poultry meat
active
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
Also includes
- cleaning, disinfecting, treating for preservation, and trimming of feathers and down
What changed from NACE Rev. 2
Unchanged: NACE Rev. 2 class 10.12 maps 1:1 to NACE Rev. 2.1 10.12 with the same heading.
Related codes
Reference data
| Code | 10.12 |
|---|---|
| Level | Class |
| Parent | 10.1 |
| Classification | NACE Rev. 2.1 |
| Legal basis | Commission Delegated Regulation (EU) 2023/137 |
| Source | Eurostat (ShowVoc dissemination platform) |
| Data checked | 2026-07-20 |