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DIETARY MANAGER HESI QUESTIONS AND ANSWERS A +++

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2023/2024 Written for academic year
Institution Certified Dietary Manager
Course Certified Dietary Manager
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The primary consideration when cooking hot food items for storage is the: A. size of the pan holding food B. consistency of the food C. quantity of food being cooled D. temperature of the cooler - C. quantity of food being cooled There is no air gap in one of the sinks. The Certified Dietary Manager should install a: A. backflow prevention device B. NFS approved adapter C. cross-connection D. back-siphon - A. backflow prevention device To prevent foodborne illness transmission, employees are required to report which of the following symptoms? A. persistent headache B. runny nose C. vomiting D. rash - C. vomiting

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