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

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on steps to ensure safety in cured meats and ready-to-eat charcuterie. You will learn to manage biological hazards, control time and temperature, avoid cross-contamination, and uphold hygiene. Key topics include curing processes, fermentation techniques, cleaning protocols, monitoring equipment, and record-keeping to comply with strict food safety regulations and protect public health.
Elevify advantages
Develop skills
- Pathogen control in charcuterie: identify risks quickly and stop outbreaks.
- Time-temperature control: monitor and record safe levels for curing, cooking, and cooling.
- Hygiene and sanitation practices: clean equipment, tools, and areas to professional standards.
- Safe curing and fermentation: manage salt, nitrites, water activity, and flavour balance.
- HACCP documentation: maintain logs and checklists for compliance proof.
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
FAQs
Who is Elevify? How does it work?
Do the courses have certificates?
Are the courses free?
What is the course workload?
What are the courses like?
How do the courses work?
What is the duration of the courses?
What is the cost or price of the courses?
What is an EAD or online course and how does it work?
PDF Course