High-Risk Food Handler Course for Charcuterie
Gain expertise in safe charcuterie production in butchery environments. Master high-risk food handling, time and temperature controls, hygiene, sanitation, curing, fermentation, and basic HACCP principles to avoid contamination, pass inspections, and safeguard customers and business reputation.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on steps for safely handling cured meats and ready-to-eat charcuterie. You will learn to manage biological hazards, control time and temperature, avoid cross-contamination, and uphold hygiene standards. Key topics include curing processes, fermentation techniques, sanitation methods, monitoring equipment, and record-keeping to ensure customer safety and regulatory compliance.
Elevify advantages
Develop skills
- Pathogen control in charcuterie: identify risks quickly and stop outbreaks.
- Time-temperature control: monitor and record safe levels for curing, cooking, and cooling.
- Hygiene and sanitation practices: clean equipment, tools, and areas to professional standards.
- Safe curing and fermentation: manage salt, nitrites, flavour, and water activity.
- HACCP documentation: maintain logs and checklists for compliance proof.
Suggested summary
Before starting, you can change the chapters and 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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