Aseptic Processing and Packaging Systems

This certification provides the training required for individuals involved in the supervision, operation, quality assurance, and management of aseptic processing and packaging systems. The program focuses on the scientific and regulatory principles used to produce commercially sterile shelf-stable food products through aseptic processing technologies.

Participants will study food microbiology, thermal processing fundamentals, sanitation for continuous systems, container and packaging integrity, and aseptic processing and packaging operations. Common products manufactured using aseptic processing include shelf-stable dairy products, plant-based beverages, nutritional beverages, soups, sauces, creams, liquid egg products, and many other shelf-stable foods and beverages.

Through online lessons, videos, and assessments, participants will gain the knowledge necessary to understand aseptic system operations, contamination control, process monitoring, and regulatory requirements associated with aseptically processed food products. The FDA approved text,Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation, is included with your registration - a $125 value included in your course price.

Regulations addressed in this training include FDA requirements for thermally processed low-acid foods packaged in hermetically sealed containers under 21 CFR Part 113, including aseptic processing and packaging systems, along with the related emergency permit control, establishment registration, and process filing requirements under 21 CFR 108.35. For USDA-regulated meat and poultry products, 9 CFR Part 431 serves as the primary regulation for thermally processed, commercially sterile products. Depending on the product and operation, related USDA-FSIS requirements may also include 9 CFR Parts 317 and 381 for labeling, 9 CFR Part 416 for sanitation, 9 CFR Part 417 for HACCP, 9 CFR Part 424 for ingredients and standards, and 9 CFR Part 430 for ready-to-eat product controls. These regulations emphasize commercial sterility, aseptic system validation, sterilization of products and packaging materials, equipment maintenance, contamination prevention, process monitoring, deviation handling, recall procedures, and recordkeeping.

By the end of the certificate, students will:

• Understand FDA and USDA requirements governing aseptic food processing systems.
• Explain the principles of commercial sterility and aseptic processing.
• Recognize microorganisms of concern in shelf-stable foods and beverages.
• Understand aseptic processing equipment, packaging systems, and contamination control practices.
• Apply process control principles to support the safe and compliant manufacture of aseptically processed food products.

Prior Learning

This professional skills training course is beginner-friendly, with no prior expertise required. However, to ensure success, students should:

• Be comfortable reading and understanding English, as all materials are provided in English.
• Have basic computer skills, including navigating the internet, downloading/uploading files, installing software, and using applications like Microsoft Word.
• A basic understanding of math principles such as addition, subtraction, multiplication, division, and fractions is recommended.

These foundational skills will help you engage fully with our primarily online courses.