CDM Credentialing Final Exam (Real Exam with Answers) 2023

CDM Credentialing Final Exam (Real Exam with Answers) 2023 -observing employees and watch for repetitive motions or worktable heights that don't fit the employee 42. how long should a client remain on a clear liquid diet?: no more than three days without supplementation 43. what section of the MDS applies to foodservice?: Section K 44. what is a roux?: -used to thicken sauces and gravies that mixes equal amounts of starch and fat (melted butter and flour) 45. what would be appropriate substitutes for bread on a gluten- free diet?: rice, potatoes, or legumes 46. what should be the primary consideration when developing an employee schedule?: fit the needs for production and service, based on volume of work and deadlines 47. how many FTEs would there be with total labor hours of 18,104 in a year?: 1 year FTE is 2,080 hours 18,104 / 2,080 = 8.7 FTEs (full time employees) 48. if the par level for canned peaches is 5 cases and the weekly inventory shows 2 cases, how many cases should be ordered?: 5-2 = 3 cases 49. the CDM observes that activities in the months of may and june always produce an increase in catering. how should the CDM handle the staffing?: bring in part-time staff or utilize cross- trained staff to support the additional hours. 50. when conducting any type of training, what is the first step?: determine the need - both to whom and what should be offered 51. what is the best way to calibrate a bi-metallic thermometer?: use the slush or ice method 52. what items should be included in a specification for canned peaches?: grade, drain weight, type of syrup, can size 53. when a change to fewer therapeutic diets is desired, what is the first step the CDM should take?: meet with the interdisciplinary team to discuss the idea of a culture change and the necessary changes to the diet manual. 54. what commission oversees all federal employment regulations, practices, and policies?: (EEOC) The Equal Employment Opportunity Commission 55. to receive the highest quality frozen fruit, what should be included on the specification?: individually quick frozen (IQF) 56. what is included in a diet history?: describes intake, provides information about food choices, food allergies/intolerances and other factors 57. decentralized meal service: bulk quantities of prepared foods are sent hot or cold to other locations for finishing and service 58. how can you ensure employees' compliance with FDA food safety regulations?: -offer training in short sessions (20) -provide demonstrations -observe after the training and offer feedback -conduct periodic progress checks 59. How is a critical control point (CCP) used?: where loss of control during the flow of food could lead to unacceptable health risk ex.: cooking to a recommended time and temperature 60. who typically makes up the interdisciplinary team in long-term care?: -administrator -registered dietitian nutritionist -certified dietary manager -MDS nurse -occupational therapist -physician -social worker -speech pathologist 61. identify the three major categories of food hazards and give an example of each: -Biological: bacteria, viruses, fungi, toxins, prions -chemical: pesticides, toxic metals, cleaning compounds -physical: hair, glass, metal shavings 62. what is a production schedule?: a tool/document that outlines what to produce, how much to produce, and who is responsible 63. what are some of the CMS regulations regarding meal service?: -frequency of meals -meal substitutions -liquids at meal times 64. what safe work practices can the CDM implement to avoid repetitive motion injuries?: -rotate workers through jobs with repetitive tasks -use mechanical aids for chopping, dicing, or mixing foods or purchase pre-cut vegetables and fruits -select ergonomically designed tools 65. how should previously cooked foods be reheated?: 165 degrees for 15 seconds within two hours 66. what should the specification for a stainless steel worktable include?: construction and design characteristics such as stainless steel gauge and the type of finish such as polished 67. when a client writes in a food on a selective menu, how is this handled?: if the facility has a policy on write-ins, that should be followed first. 68. what corrective action, according to HACCP, should be taken when a critical limit has not been met?: a critical limit is an endpoint temperature along with time for cooking. if something is cooked too low, the item should be returned to the oven to cook until the desired endpoint temperature and time are reached. 69. what information is needed to forecast for an upcoming menu?: the manager would use both historical data, such as census and tally figures from the last time the menu was offered, as well as the current census. 70. what would be an acceptable food substitute for broccoli?: - food substitutes should be of similar nutrient content and color -brussel sprouts or pea pods, green beans, mixed vegetables, or asparagus 71. what are performance standards?: specific statements describing the outcome of the work to be performed. -specify what the task is, how it is to be done, and how well it has to be done. 72. according to the 2013 FDA food code, what are the six diseases employees are required to report to their employer?: -Norovirus -Shigella -Hepatitis A