Manufacture of prepared meals and dishes

NACE v2.0 Code: C10.85

About manufacture of prepared meals and dishes

NACE code 10.85, 'Manufacture of prepared meals and dishes', represents a vital industry within the broader food manufacturing sector. This industry is responsible for the production of a wide range of ready-to-eat or heat-and-serve meals, catering to the growing demand for convenience and time-saving solutions among consumers. As lifestyles become increasingly fast-paced, the prepared meals industry plays a crucial role in meeting the needs of busy households, food service establishments, and institutions alike.

Production process

The manufacture of prepared meals and dishes involves a series of complex processes. Key steps typically include the preparation and cooking of raw ingredients, portioning and packaging the final products, and ensuring proper storage and distribution. Depending on the specific dish, techniques such as baking, frying, steaming, or sous vide cooking may be employed to achieve the desired texture and flavor profiles. Strict food safety and quality control measures are also integral to the production process.

Production inputs

The prepared meals industry relies on a diverse range of inputs, including high-quality raw materials such as meat, poultry, seafood, vegetables, grains, and dairy products. Specialized equipment, such as industrial-scale ovens, mixers, and packaging machinery, is also essential for efficient and consistent production. Additionally, the industry requires a skilled workforce, including chefs, food technologists, and production line workers, to ensure the creation of safe and delectable meals.

Production outputs

The primary outputs of the prepared meals industry are a wide variety of ready-to-eat or heat-and-serve dishes, ranging from frozen entrees and microwavable meals to fresh-prepared salads and sandwiches. These products are consumed by a diverse customer base, including households, restaurants, schools, hospitals, and other food service establishments. The outputs of this industry are closely linked to other NACE codes, such as 10.11 Processed and preserved meat, 10.20 Processed and preserved fish, crustaceans and molluscs, and 10.31 Processing and preserving of potatoes.

Revisions to 10.85

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 10.85. The most recent 1 version of this code (10.85) is in the NACE v2.1 system:

This page shows a legacy version of code 10.85 ( NACE v2.0).

Newer versions

Related Tariff Codes (HS / Harmonized System)

These HS codes are related to this econ code: (10.85).

HS code HS year HS title
160100HS v2017Meat preparations; sausages and similar products, of meat, meat offal or blood, and food preparations based on these products
160220HS v2017Meat preparations; of the prepared or preserved liver of any animal (excluding homogenised preparations)
160231HS v2017Meat preparations; of turkeys, prepared or preserved meat or meat offal (excluding livers and homogenised preparations)
160232HS v2017Meat preparations; of the poultry of heading no. 0105, (i.e. of fowls of the species Gallus domesticus)
160239HS v2017Meat preparations; of poultry (excluding turkeys), prepared or preserved meat or meat offal (excluding livers and homogenised preparations)
160241HS v2017Meat preparations; of swine, hams and cuts thereof, prepared or preserved (excluding homogenised preparations)
160242HS v2017Meat preparations; of swine, shoulders and cuts thereof, prepared or preserved (excluding homogenised preparations)
160249HS v2017Meat preparations; of swine, meat or meat offal (including mixtures), prepared or preserved, n.e.c. in heading no. 1602
160250HS v2017Meat preparations; of bovine animals, meat or meat offal, prepared or preserved (excluding livers and homogenised preparations)
160290HS v2017Meat preparations; of meat, meat offal or the blood of any animal, n.e.c. in heading no. 1602
160411HS v2017Fish preparations; salmon, prepared or preserved, whole or in pieces (but not minced)
160412HS v2017Fish preparations; herrings, prepared or preserved, whole or in pieces (but not minced)
160413HS v2017Fish preparations; sardines, sardinella and brisling or sprats, prepared or preserved, whole or in pieces (but not minced)
160414HS v2017Fish preparations; tunas, skipjack and Atlantic bonito (sarda spp.), prepared or preserved, whole or in pieces (but not minced)
160415HS v2017Fish preparations; mackerel, prepared or preserved, whole or in pieces (but not minced)
160416HS v2017Fish preparations; anchovies, prepared or preserved, whole or in pieces (but not minced)
160417HS v2017Fish preparations; eels, prepared or preserved, whole or in pieces (but not minced)
160418HS v2017Fish preparations; shark fins, prepared or preserved, whole or in pieces (but not minced)
160419HS v2017Fish preparations; fish prepared or preserved, whole or in pieces (but not minced), n.e.c. in heading no. 1604
160420HS v2017Fish preparations; fish minced or in forms n.e.c. in heading no. 1604, prepared or preserved
160510HS v2017Crustacean preparations; crab, prepared or preserved
160521HS v2017Crustacean preparations; shrimps and prawns, prepared or preserved, not in airtight containers
160529HS v2017Crustacean preparations; shrimps and prawns, prepared or preserved, in airtight containers
160530HS v2017Crustacean preparations; lobster, prepared or preserved
160540HS v2017Crustacean preparations; other than crab, shrimps, prawns, and lobsters, prepared or preserved
160551HS v2017Mollusc preparations; oysters, prepared or preserved
160552HS v2017Mollusc preparations; scallops, including queen scallops, prepared or preserved
160553HS v2017Mollusc preparations; mussels, prepared or preserved
160554HS v2017Mollusc preparations; cuttle fish and squid, prepared or preserved
160555HS v2017Mollusc preparations; octopus, prepared or preserved
160556HS v2017Mollusc preparations; clams, cockles and arkshells, prepared or preserved
160557HS v2017Mollusc preparations; abalone, prepared or preserved
160559HS v2017Mollusc preparations; n.e.c. in item no. 1605.5, preparations such as pastes, sausages, prepared meals and the like
160561HS v2017Aquatic invertebrates; sea cucumbers, prepared or preserved
160562HS v2017Aquatic invertebrates; sea urchins, prepared or preserved
160563HS v2017Aquatic invertebrates; jellyfish, prepared or preserved
160569HS v2017Aquatic invertebrates; other than crustaceans, molluscs, sea cucumbers, sea urchins, and jellyfish, prepared or preserved
200490HS v2017Vegetable preparations; vegetables and mixtures of vegetables (excluding potatoes), prepared or preserved otherwise than by vinegar or acetic acid, frozen
190220HS v2017Food preparations; pasta, stuffed (with meat or other substances), whether or not cooked or otherwise prepared
190230HS v2017Food preparations; pasta (excluding stuffed), cooked or otherwise prepared
190240HS v2017Food preparations; couscous
190490HS v2017Food preparations; cereal or cereal products (excluding maize), in grain form, pre-cooked or otherwise prepared
190590HS v2017Food preparations; bakers' wares n.e.c. in heading no. 1605, whether or not containing cocoa; communion wafers, empty cachets suitable for pharmaceutical use, sealing wafers, rice papers and similar products

Related ISIC Codes

These isic codes are related to this econ code: (10.85).

ISIC code ISIC Version ISIC title
1075ISIC v4.0Manufacture of prepared meals and dishes

Related CPC Codes

These CPC codes are related to this econ code: (10.85).

CPC code CPC Version CPC title
21186CPC v2.1Prepared dishes and meals based on meat
21241CPC v2.1Prepared dishes and meals based on fish, molluscs and crustaceans
21391CPC v2.1Prepared dishes and meals based on vegetables, pulses and potatoes
23722CPC v2.1Prepared dishes containing stuffed pasta; prepared couscous dishes
23997CPC v2.1Other prepared dishes and meals
88167CPC v2.1Prepared meals and dishes manufacturing services

Family tree for manufacture of prepared meals and dishes

    graph LR
    A["<a href='/classifications/nace/v2/C'>C: MANUFACTURING</a>"]
A --> B["<a href='/classifications/nace/v2/C/10'>10: Manufacture of food products</a>"]
B --> C["<a href='/classifications/nace/v2/C/10/8'>10.8: Manufacture of other food products</a>"]
C --> D["<a href='/classifications/nace/v2/C/10/85'>10.85: Manufacture of prepared meals and dishes</a>"]

    C --> E["<a href='/classifications/nace/v2/C/10/81'>10.81: Manufacture of sugar</a>"]
C --> F["<a href='/classifications/nace/v2/C/10/82'>10.82: Manufacture of cocoa, chocolate and sugar confectionery</a>"]
C --> G["<a href='/classifications/nace/v2/C/10/83'>10.83: Processing of tea and coffee</a>"]
C --> H["<a href='/classifications/nace/v2/C/10/84'>10.84: Manufacture of condiments and seasonings</a>"]
C --> I["<a href='/classifications/nace/v2/C/10/86'>10.86: Manufacture of homogenised food preparations and dietetic food</a>"]
C --> J["<a href='/classifications/nace/v2/C/10/89'>10.89: Manufacture of other food products n.e.c.</a>"]

    

    %% Color coordination by level

    classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px
    classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px
    classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px
    classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px
    classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
  class A level1
class B level2
class C level3
class D level4
class E level4
class F level4
class G level4
class H level4
class I level4
class J level4

  class D highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class D highlight