High-Risk Food Handler Course for Charcuterie
Gain expertise in handling high-risk foods for charcuterie production in butchery environments. This course covers essential practices like pathogen control, time-temperature management, hygiene, sanitation, curing, fermentation, and 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 guidance for safely handling high-risk charcuterie products like cured meats and ready-to-eat items. Key topics include controlling biological hazards, managing time and temperature, preventing cross-contamination, upholding hygiene standards, mastering curing and fermentation techniques, using monitoring tools, and maintaining proper documentation to comply with strict food safety regulations and protect public health.
Elevify advantages
Develop skills
- Identify and control pathogens in charcuterie to prevent outbreaks quickly.
- Master time and temperature controls for safe curing, cooking, and cooling processes.
- Implement hygiene and sanitation practices for equipment, tools, and workspaces.
- Ensure safety in curing and fermentation by managing salt, nitrites, and water activity.
- Apply HACCP-style documentation with checklists and logs for compliance.
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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