High-Risk Food Handler Course for Charcuterie
Master safe charcuterie production in a butchery environment. Gain essential skills in high-risk food handling, time-temperature control, hygiene, sanitation, curing, fermentation, and HACCP principles to prevent contamination, pass audits, and safeguard customers and your brand reputation.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This High-Risk Food Handler Course for Charcuterie provides practical, step-by-step guidance to ensure the safety of cured meats and ready-to-eat products. You will learn to control biological hazards, manage time and temperature, prevent cross-contamination, and uphold rigorous hygiene standards. Master techniques in curing, fermentation, sanitation, monitoring equipment, and documentation to protect customers and comply with stringent food safety regulations.
Elevify advantages
Develop skills
- Pathogen control for charcuterie: identify risks quickly and prevent outbreaks.
- Time-temperature mastery: set, monitor, and record safe curing, cooking, and cooling processes.
- Hygiene and sanitation routines: clean slicers, tools, and rooms to professional standards.
- Curing and fermentation safety: balance flavour, nitrites, salt, and water activity.
- HACCP-style documentation: use checklists and logs to demonstrate 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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