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Class · NACE Rev. 2.1 / TEÁOR'25

10.12 Processing and preserving of poultry meat

This class 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

This class also includes

  • cleaning, disinfecting, treating for preservation, and trimming of feathers and down

Also searched as

poultry slaughterhousechicken processingpoultry processing plantchicken slaughterturkey processingduck processinggoose processingchicken meat packingpoultry fat renderingfeather processingdown processingpoultry cutting plantpoultry abattoirfrozen chicken production

Former codes (TEÁOR'08)

TEÁOR'08 10.12