Standard for Svensk Naringsgrensindelning 2007 - Sweden
10.11 Processing and preserving of meat
This class includes: - operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, lamb, rabbit, mutton, camel, etc. - production of fresh, chilled or frozen meat, in carcasses - production of fresh, chilled or frozen meat, in cuts This class excludes: - rendering of edible poultry fats, see 10.12 - packaging of meat, see 82.92
Level 31 cross-system mapping
Is your business really a 10.11?Classify itWhere 10.11 sits in the SNI 2007 hierarchy
- >C Manufacturing
- >10 Manufacture of food products
- >>10.1 Processing and preserving of meat
- >>>10.11 Processing and preserving of meat
- >>>10.11 Processing and preserving of meat
10.11 in other classification systems
Equivalent and related codes across 1 other system. Click any code to see its full definition, hierarchy, and crosswalks.
Other SNI 2007 codes under 10.11 Processing and preserving of meat
Frequently asked questions
- What is SNI 2007 10.11?
- SNI 2007 10.11 is "Processing and preserving of meat". This class includes: - operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, lamb, rabbit, mutton, camel, etc. - production of fresh, chilled or frozen meat, in carcasses - production of fresh, chilled or frozen meat, in cuts This class excludes: - rendering of edible poultry fats, see 10.12 - packaging of meat, see 82.92
- How does SNI 2007 10.11 map to other classification systems?
- 10.11 Processing and preserving of meat has equivalents in NACE Rev 2 (10.11). These crosswalks let you translate this code between SNI 2007 and 1 other classification system.
- What is the parent category of 10.11?
- 10.11 Processing and preserving of meat sits under 10.11 Processing and preserving of meat in the SNI 2007 hierarchy.
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