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

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course on high-risk food handling for charcuterie offers clear, practical steps to ensure safety of cured meats and ready-to-eat items. You will learn to manage biological risks, control time and temperature, avoid cross-contamination, and uphold top hygiene levels. Key topics include curing processes, fermentation techniques, cleaning methods, use of monitoring equipment, and proper record-keeping to meet strict food safety rules and protect public health.
Elevify advantages
Develop skills
- Pathogen control in charcuterie: identify risks quickly and stop outbreaks.
- Time-temperature control: set, check, and record safe levels for curing, cooking, and cooling.
- Hygiene and sanitation practices: clean slicers, tools, and areas to professional standards.
- Safe curing and fermentation: manage salt, nitrites, flavor, and water activity properly.
- HACCP-style record-keeping: apply checklists and logs for food safety compliance.
Suggested summary
Before starting, you can change the chapters and the 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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