High-Risk Food Handler Course for Charcuterie
Master safe charcuterie production in a butchery environment. Gain essential skills in high-risk food handling, time-temperature control, hygiene, sanitation, curing, fermentation, and HACCP principles to prevent 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 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 to protect customers and meet food safety standards.
Elevify advantages
Develop skills
- Pathogen control for charcuterie: identify risks quickly and prevent outbreaks.
- Time-temperature mastery: set, monitor, and record safe curing, cooking, and cooling processes.
- Hygiene and sanitation routines: clean slicers, tools, and workspaces to professional standards.
- Curing and fermentation safety: balance flavour, nitrites, salt, and water activity effectively.
- HACCP-style documentation: use 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 workloadWhat our students say
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