High-Risk Food Handler Course for Charcuterie
Become proficient in safe charcuterie production within a butchery environment. This course covers essential high-risk food handling, precise time-temperature management, hygiene protocols, sanitation procedures, curing and fermentation methods, plus basic HACCP principles. Equip yourself to eliminate contamination risks, ace inspections, and defend your 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 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 rules.
Elevify advantages
Develop skills
- Control pathogens in charcuterie by quickly identifying risks and stopping outbreaks.
- Master time and temperature by setting, tracking, and recording safe processes for curing, cooking, and cooling.
- Implement hygiene and sanitation by thoroughly cleaning slicers, equipment, and workspaces to professional levels.
- Ensure safety in curing and fermentation by properly balancing flavors, nitrites, salt, and moisture levels.
- Apply HACCP-style documentation using checklists and logs to demonstrate full compliance with food safety standards.
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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