High-Risk Food Handler Course for Charcuterie
Master safe charcuterie production in a butchery environment. This course covers high-risk food handling, precise time-temperature management, hygiene and sanitation methods, curing and fermentation safety, plus essential HACCP principles. Equip yourself to prevent contamination, ace inspections, and protect your customers and business reputation.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course provides hands-on steps to ensure safety in handling cured meats and ready-to-eat charcuterie products. You will learn to manage biological risks, control time and temperature, avoid cross-contamination, and uphold top hygiene practices. Gain expertise in curing processes, fermentation techniques, cleaning protocols, monitoring equipment, and record-keeping to safeguard customers and comply with strict food safety regulations.
Elevify advantages
Develop skills
- Pathogen control in charcuterie: identify hazards quickly and stop outbreaks.
- Time-temperature expertise: control, track, and record safe processes for curing, cooking, and cooling.
- Hygiene and sanitation practices: thoroughly clean slicers, equipment, and workspaces to professional levels.
- Safe curing and fermentation: optimise flavour while managing nitrites, salt, and water activity.
- HACCP-based record-keeping: apply checklists and logs to demonstrate full compliance with food safety rules.
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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