Saimniecisko darbibu statistiska klasifikacija (Latvian NACE) - Latvia
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 NK 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 NK codes under 10.12 Processing and preserving of meat
Frequently asked questions
- What is NK 10.12?
- NK 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 NK 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 NK 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 NK hierarchy.
Classify my business
Describe your business in plain English and get matching codes across NK and other major systems.
Interactive browser
Open 10.12 in the full interactive explorer with tree view, search, and drill-downs.