Para la elaboración de productos procesados se requiere el siguiente equipo mínimo
a)
Cortadora de carnes;
b)
Molino; C) Mezcladora; d) Embutidora; e) Mesas de acero inoxidable; f) Báscula y balanza.
Decreto 2162 de 1983 →In force
Article 25
Decreto 2162 de 1983 · Por el cual se reglamenta parcialmente el Título V de la Ley 09 de 1979, en cuanto a Producción, Procesamiento, Transporte y Expendio de los Productos Cárnicos Procesados.
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