This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013

This Certificate of Satisfactory Completion is Awarded to:

As evidence of satisfactorily completing instruction in applicable scientific principles and practices relevant to the thermal processing of low acid and/or acidified food and other selected topics through examination, the above named person has been certified in the following areas as prescribed by the Food and Drug Administration: 21 CFR 108.25(f); 108.35 (g); 113.10; and 114.10. (1995)

Matthew Sparkle Professor School Chairman, Purdue University

Microbiology of Thermally Processed Foods Acidified Foods Principles of Thermal Processing Food Plant Sanitation Food Container Handling Records and Recordkeeping Equipment, Instrumentation and Operation of Thermal Processing Systems Still Retorts Pressure Processing in Steam

Hydrostatic Retorts Agitating Retorts - Continuous Agitating Retorts - Discontinuous Aseptic Processing and packaging Systems Closures for Glass Containers Still Retorts Pressure Processing with Overpressure Closures for Double Seamed Metal and Plastic Containers Closures for Semi-rigid and Flexible Containers

May, 2013