Clasificacion Nacional de Actividades Economicas 2009 - Spain
10.12 Processing and preserving of 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 excludes: - packaging of meat, see 82.92
Level 31 cross-system mapping
Is your business really a 10.12?Classify itWhere 10.12 sits in the CNAE 2009 hierarchy
- >C Manufacturing
- >10 Manufacture of food products
- >>10.1 Processing and preserving of meat
- >>>10.12 Processing and preserving of meat
- >>>10.12 Processing and preserving of meat
10.12 in other classification systems
Equivalent and related codes across 1 other system. Click any code to see its full definition, hierarchy, and crosswalks.
Other CNAE 2009 codes under 10.12 Processing and preserving of meat
Frequently asked questions
- What is CNAE 2009 10.12?
- CNAE 2009 10.12 is "Processing and preserving of 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 excludes: - packaging of meat, see 82.92
- How does CNAE 2009 10.12 map to other classification systems?
- 10.12 Processing and preserving of meat has equivalents in NACE Rev 2 (10.12). These crosswalks let you translate this code between CNAE 2009 and 1 other classification system.
- What is the parent category of 10.12?
- 10.12 Processing and preserving of meat sits under 10.12 Processing and preserving of meat in the CNAE 2009 hierarchy.
Classify my business
Describe your business in plain English and get matching codes across CNAE 2009 and other major systems.
Interactive browser
Open 10.12 in the full interactive explorer with tree view, search, and drill-downs.