10102

Manufacture of sausage

This sub-class includes the manufacture of sausages and/or salami.

SSIC hierarchy ISIC class Crosswalks

Level

final

Mapped ISIC codes

Source

SingStat

In this section: sibling codes

class 1010 Processing and Preserving of Meat final 10101 Slaughtering of livestock and poultry final 10103 Preparing, canning and preserving of livestock and livestock products final 10104 Preparing, canning and preserving of poultry and poultry products final 10109 Processing and preserving of meat and meat products n.e.c.

Official data

Official name	Singapore Standard Industrial Classification (SSIC 2025)
Issuing authority	Department of Statistics Singapore (SingStat / DOS)
Tax authority	Inland Revenue Authority of Singapore (IRAS) (IRAS)
Purpose	Mandatory at ACRA business/company registration; used by IRAS, MOM, EDB, SingStat
Active version	SSIC 2025 (15 Apr 2025)
Hierarchy level	Sub-class (5-digit) (final leaf)
Source	https://www.singstat.gov.sg/standards/standards-and-classifications/ssic
Prior versions	SSIC 2020, SSIC 2015

Hierarchy context

C→10→101→1010→10102 Manufacture of sausage

Parent class

1010 Processing and Preserving of Meat

Parent division

10 MANUFACTURE OF FOOD PRODUCTS

Parent section

C MANUFACTURING

Correspondence tables

SSIC 2020

10102 — Manufacture of sausage

ISIC Rev. 5

1010 Processing and preserving of meat

ISIC crosswalk

ISIC Rev. 5 class 1010 Processing and preserving of meat Open ISIC class page with reverse SSIC links. Full table SSIC 2025 to ISIC Rev. 5 Open the full correspondence table.

Alphabetical index entries

Principal Title 10102 Manufacture of sausage Alternative Title 10102 Production of andouillettes Alternative Title 10102 Production of bolognas Alternative Title 10102 Production of salami Alternative Title 10102 Production of sausages Alternative Title 10102 Production of saveloys

Data source: Department of Statistics Singapore (SingStat / DOS) (https://www.singstat.gov.sg/standards/standards-and-classifications/ssic). Official SSIC 2025 classification workbook.

Last data refresh: 15 Apr 2025. Classification version: SSIC 2025.

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