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Aseptic Processing for the Dairy Industry

Dairy processors that manufacture shelf-stable, thermally processed low-acid and acidified low-acid foods in hermetically sealed containers must comply with the requirements established by the FDA in Title 21 of the Code of Federal Regulations, Parts 108 and 113. 

The regulations specify that all operators of aseptic processing and packaging systems, as well as container closure inspectors, must be under the operating supervision of trained supervisors who have satisfactorily completed the prescribed course of instruction. The FDA-approved Better Process Control School for aseptic systems is designed to meet this requirement, following the 9th edition of the curriculum.

This course covers all critical aspects to ensure the safety and stability of aseptically processed and packaged dairy foods, including shelf-stable beverages, smoothie creams, ice cream bases, creamers, and more.

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Learn more about Dairy Foods Extension

Course Overview

Dairy processors that manufacture shelf-stable, thermally processed low-acid and acidified low-acid foods in hermetically sealed containers must comply with the requirements established by the FDA in Title 21 of the Code of Federal Regulations, Parts 108 and 113.  This virtual course and the related exams satisfy those training needs.

Course Requirements and Participation

Students are required to purchase a textbook at the cost of $85.00 plus shipping and handling. The textbook ordering instructions will follow after registration is completed. Only $150 will be refunded for cancellations one week or less from dthe ay one of class.

Student requirements:

  • A computer with video conferencing capabilities and a camera
  • High-speed internet access
  • A quiet space to participate in video conferencing with no noise interference
  • Your copy of the Canned Foods manual (you will receive a separate email with instructions on how to order your textbook)

  • Highlighter, pen, and notepad

    Register for this course in advance to receive individual login instructions.

  • Online instruction will be held using Zoom.

  • Don't have zoom, sign up for free at https://www.zoom.us and click on "Sign Up, It"s Free."

    Student participation:

  • Log in to the course 10-15 minutes before the start of the class
  • Instructors must have continual visual contact with students
  • This is required for students to receive credit
  • Students will be able to ask and/or answer questions either via chat or audio

  • Students must turn off their phones and other recording devices during their time in class

    Examination:

    Exams are self-scoring. You will receive your results once you click submit

Fees

Course Fee: $500/person
Course Book: $85/book

*The book is required

Course Dates

The course will be delivered live via Zoom on September 8 & 9, 2025 from 12 pm to 5pm.

Kimberly Paul

Accounts Rep III

Cornell AgriTech

Kimberly Paul
Louise Felker
Louise Felker

Extension Support Specialist

Dairy Foods Extension

Louise Felker