High-Risk Food Handler Course for Charcuterie
Master safe charcuterie in a butchery setting. Learn high‑risk food handling, time‑temperature control, hygiene, sanitation, curing, fermentation, and HACCP basics so you can prevent contamination, pass audits, and protect your customers and brand.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This High-risk Food Handler Course for Charcuterie delivers practical, step-by-step guidance to keep cured meats and ready-to-eat products safe. Learn to control biological hazards, manage time and temperature, prevent cross-contamination, and maintain strict hygiene. Master curing, fermentation, sanitation, monitoring tools, and documentation so you can protect customers and meet demanding food safety standards.
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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