High-Risk Food Handler Course for Charcuterie
Gain essential skills for safe charcuterie production in butchery environments. The course covers high-risk food handling, precise time-temperature management, hygiene protocols, sanitation procedures, curing and fermentation safety, plus HACCP fundamentals. Equip yourself to eliminate contamination risks, ace inspections, and protect your customers while building a trusted brand.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on steps to ensure safety in handling cured meats and ready-to-eat charcuterie products. You will learn to manage biological risks, control time and temperature, avoid cross-contamination, and uphold top hygiene practices. Gain expertise in curing processes, fermentation techniques, cleaning methods, monitoring equipment, and record-keeping to safeguard customers and comply with strict food safety regulations.
Elevify advantages
Develop skills
- Control pathogens in charcuterie by identifying hazards quickly and stopping outbreaks.
- Master time and temperature controls through setting, tracking, and recording safe processes for curing, cooking, and cooling.
- Implement professional hygiene and sanitation by thoroughly cleaning slicers, equipment, and workspaces.
- Ensure safe curing and fermentation by properly balancing flavours, nitrites, salt levels, and water activity.
- Apply HACCP-style documentation using checklists and logs to demonstrate full compliance with food safety rules.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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