High-Risk Food Handler Course for Charcuterie
Master safe charcuterie production in butchery environments. Gain essential skills in high-risk food handling, precise time-temperature control, rigorous hygiene and sanitation, safe curing and fermentation processes, plus HACCP fundamentals to prevent contamination, pass inspections, safeguard customers, and uphold your business reputation.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This High-Risk Food Handler Course for Charcuterie provides practical, step-by-step instructions to ensure safety in cured meats and ready-to-eat items. You will learn to manage biological hazards, control time and temperature, avoid cross-contamination, and uphold hygiene protocols. Key topics include curing techniques, fermentation safety, sanitation methods, monitoring equipment, and record-keeping to comply with strict food safety regulations and protect public health.
Elevify advantages
Develop skills
- Pathogen control for charcuterie: spot risks fast and prevent outbreaks.
- Time-temperature mastery: set, monitor and log safe curing, cooking and cooling.
- Hygiene and sanitation routines: clean slicers, tools and rooms to pro standards.
- Curing and fermentation safety: balance flavor, nitrites, salt and water activity.
- HACCP-style documentation: use checklists and logs to prove food safety compliance.
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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