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. Equip yourself to prevent contamination, pass regulatory audits, safeguard customers, and uphold your brand's reputation in Namibia's food industry.

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 guidance to ensure safety in handling cured meats and ready-to-eat products. Participants learn to control biological hazards, manage time and temperature effectively, prevent cross-contamination, and uphold strict hygiene protocols. Key topics include mastering curing techniques, fermentation safety, sanitation procedures, monitoring tools, and proper documentation to protect customers and comply with stringent food safety standards in Namibia.
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 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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