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

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 advice to ensure cured meats and ready-to-eat items stay safe. You will learn to manage biological hazards, control time and temperature, avoid cross-contamination, and uphold rigorous hygiene. Gain skills in curing, fermentation, cleaning, monitoring equipment, and record-keeping to protect patrons and comply with strict food safety regulations.
Elevify advantages
Develop skills
- Control pathogens in charcuterie by identifying risks quickly and stopping outbreaks.
- Master time and temperature by setting, monitoring, and recording safe processes for curing, cooking, and cooling.
- Follow hygiene and sanitation practices to clean slicers, tools, and areas to professional standards.
- Ensure safety in curing and fermentation by balancing flavour, nitrites, salt, and water activity.
- Use HACCP-style records with checklists and logs to demonstrate 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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