CDM Exam
a new employee has a medical alert bracelet. how should this be handled? - ANS--work with
the employee for a reasonable accommodation with the Americans with Disabilities Act, to
come up with a safe alternative to the bracelet
according to the 2013 FDA food code, what are the six diseases employees are required to
report to their employer? - ANS--Norovirus
-Shigella
-Hepatitis A
-Typhoid fever
-Salmonella
-Shiga toxin-produced E. coli
Assistive Devices - ANS-devices that will assist clients in eating
Clients in the dining room are complaining about the food. What are three controls that will
improve food quality? - ANS--controlling the time food is cooked
-controlling the temperature the food is cooked
-testing the food before it is served
decentralized meal service - ANS-bulk quantities of prepared foods are sent hot or cold to
other locations for finishing and service
Endpoint temperature - ANS-Endpoint temperature is the temperature a food reaches at the
end of cooking
ex.: cooking ground beef to 155 degrees for 15 seconds
given the following menu, what foods might need to be changed for a low-sodium diet?
-pepperoni pizza, green beans, applesauce milk - ANS--pizza is high in sodium bc of cheese
and pepperoni. replace with unprocessed meat such as roast beef or chicken.
-green beans if canned can be high in sodium. use frozen or fresh green beans
how can you ensure employees' compliance with FDA food safety regulations? - ANS--offer
training in short sessions (20)
-provide demonstrations
-observe after the training and offer feedback
-conduct periodic progress checks
how could the CDM begin to control energy costs? - ANS--contact the local energy company
-begin with the maintenance department
how do you gather diet history information from a client who is unable to communicate? -
ANS--use pictures or food models
-ask family members
-observe them during meal times
review transfer information from the medical record
How is a critical control point (CCP) used? - ANS-where loss of control during the flow of
food could lead to unacceptable health risk
ex.: cooking to a recommended time and temperature
how long should a client remain on a clear liquid diet? - ANS-no more than three days
without supplementation
, how many 1/2 cup servings would you expect from a #10 can of applesauce? - ANS-a #10
can hold approximately 12-13 cups or 25 four oz. portions
how many FTEs would there be with total labor hours of 18,104 in a year? - ANS-1 year FTE
is 2,080 hours
18,,080 = 8.7 FTEs (full time employees)
how many gallons of iced tea are needed to provide 135 eight-oz serving? - ANS-1. 135 x8
to determine ounces.
2. 128 oz in 1 gal
3. divide the total ounces needed by 128 to determine the number of gallons
135 x8 = 1080
= 8.44 or 9 gallons
How many total calories would be in a food product with 12 grams of carbs, 3 grams of fat, 2
grams of protein? - ANS-- Carbs: 12 x 4 = 48
-Fat 3 x9 = 27
-Protein 2 x4 = 8
Total = 83
how should previously cooked foods be reheated? - ANS-165 degrees for 15 seconds within
two hours
How would you convert 8 oz into mL or cubic centimeters? - ANS-1 oz = 30mL
8 x 30 = 240mL
Identify the current government food guidance system used in the United States -
ANS--MyPlate
-Dietary Guidelines for Americans
identify the three major categories of food hazards and give an example of each -
ANS--Biological: bacteria, viruses, fungi, toxins, prions
-chemical: pesticides, toxic metals, cleaning compounds
-physical: hair, glass, metal shavings
if the par level for canned peaches is 5 cases and the weekly inventory shows 2 cases, how
many cases should be ordered? - ANS-5-2 = 3 cases
If there were 17,650 meals served this month and the total labor hours were 1,590, what are
the meals per labor hour? - ANS-to calculate: divide the total meals served / total labor hours
17,,590 = 11.1 meals per labor hour
list the steps for preparing to conduct an interview - ANS-1. prepare a set of relative
questions
2. schedule a private room free from interruptions
3. set a beginning time and stick to it
4. read over the application form
On what products would you specify Grade A or AA when ordering? - ANS-Both eggs and
butter are graded and specifying at least Grade A or AA would be the best quality for most
foodservice operations.
roast - ANS-to cook food, usually meat, in the oven without adding liquid
several clients who ate lunch and dinner at the hospital cafeteria are complaining of flu-like
symptoms and are suggesting it could be food poisoning. what is the first step the CDM
should take? - ANS-follow the facility crisis or food borne illness plan
a new employee has a medical alert bracelet. how should this be handled? - ANS--work with
the employee for a reasonable accommodation with the Americans with Disabilities Act, to
come up with a safe alternative to the bracelet
according to the 2013 FDA food code, what are the six diseases employees are required to
report to their employer? - ANS--Norovirus
-Shigella
-Hepatitis A
-Typhoid fever
-Salmonella
-Shiga toxin-produced E. coli
Assistive Devices - ANS-devices that will assist clients in eating
Clients in the dining room are complaining about the food. What are three controls that will
improve food quality? - ANS--controlling the time food is cooked
-controlling the temperature the food is cooked
-testing the food before it is served
decentralized meal service - ANS-bulk quantities of prepared foods are sent hot or cold to
other locations for finishing and service
Endpoint temperature - ANS-Endpoint temperature is the temperature a food reaches at the
end of cooking
ex.: cooking ground beef to 155 degrees for 15 seconds
given the following menu, what foods might need to be changed for a low-sodium diet?
-pepperoni pizza, green beans, applesauce milk - ANS--pizza is high in sodium bc of cheese
and pepperoni. replace with unprocessed meat such as roast beef or chicken.
-green beans if canned can be high in sodium. use frozen or fresh green beans
how can you ensure employees' compliance with FDA food safety regulations? - ANS--offer
training in short sessions (20)
-provide demonstrations
-observe after the training and offer feedback
-conduct periodic progress checks
how could the CDM begin to control energy costs? - ANS--contact the local energy company
-begin with the maintenance department
how do you gather diet history information from a client who is unable to communicate? -
ANS--use pictures or food models
-ask family members
-observe them during meal times
review transfer information from the medical record
How is a critical control point (CCP) used? - ANS-where loss of control during the flow of
food could lead to unacceptable health risk
ex.: cooking to a recommended time and temperature
how long should a client remain on a clear liquid diet? - ANS-no more than three days
without supplementation
, how many 1/2 cup servings would you expect from a #10 can of applesauce? - ANS-a #10
can hold approximately 12-13 cups or 25 four oz. portions
how many FTEs would there be with total labor hours of 18,104 in a year? - ANS-1 year FTE
is 2,080 hours
18,,080 = 8.7 FTEs (full time employees)
how many gallons of iced tea are needed to provide 135 eight-oz serving? - ANS-1. 135 x8
to determine ounces.
2. 128 oz in 1 gal
3. divide the total ounces needed by 128 to determine the number of gallons
135 x8 = 1080
= 8.44 or 9 gallons
How many total calories would be in a food product with 12 grams of carbs, 3 grams of fat, 2
grams of protein? - ANS-- Carbs: 12 x 4 = 48
-Fat 3 x9 = 27
-Protein 2 x4 = 8
Total = 83
how should previously cooked foods be reheated? - ANS-165 degrees for 15 seconds within
two hours
How would you convert 8 oz into mL or cubic centimeters? - ANS-1 oz = 30mL
8 x 30 = 240mL
Identify the current government food guidance system used in the United States -
ANS--MyPlate
-Dietary Guidelines for Americans
identify the three major categories of food hazards and give an example of each -
ANS--Biological: bacteria, viruses, fungi, toxins, prions
-chemical: pesticides, toxic metals, cleaning compounds
-physical: hair, glass, metal shavings
if the par level for canned peaches is 5 cases and the weekly inventory shows 2 cases, how
many cases should be ordered? - ANS-5-2 = 3 cases
If there were 17,650 meals served this month and the total labor hours were 1,590, what are
the meals per labor hour? - ANS-to calculate: divide the total meals served / total labor hours
17,,590 = 11.1 meals per labor hour
list the steps for preparing to conduct an interview - ANS-1. prepare a set of relative
questions
2. schedule a private room free from interruptions
3. set a beginning time and stick to it
4. read over the application form
On what products would you specify Grade A or AA when ordering? - ANS-Both eggs and
butter are graded and specifying at least Grade A or AA would be the best quality for most
foodservice operations.
roast - ANS-to cook food, usually meat, in the oven without adding liquid
several clients who ate lunch and dinner at the hospital cafeteria are complaining of flu-like
symptoms and are suggesting it could be food poisoning. what is the first step the CDM
should take? - ANS-follow the facility crisis or food borne illness plan
