CDM ANFP MIDTERM EXAM WITH
QUESTIONS AND 100% CORRECT
ANSWERS 2025 NEW UPDATE| GRADED
A+.
Identify the three major categories of food hazards and give an example of each.
ANSWER ✔✔
Biological – Bacteria, viruses, fungi, toxins, prions
Chemical – Pesticides, toxic metals, cleaning compounds
Physical – Hair, glass, metal shavings
What would be cost per person for a catered event where the total costs are
$1,298 and 89 people will be attending?
ANSWER ✔✔ $14.58
Formula: Total cost ÷ Number of people = Cost per person
1,298 ÷ 89 = $14.58
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, CFPP should take?
ANSWER ✔✔ Follow the facility crisis or foodborne illness plan.
*This usually includes:
o Asking the complainant a series of questions
o Contacting the local Department of Health if warranted*
When conducting a nutrition education session for a modified diet, what is the
best method for teaching portion control?
ANSWER ✔✔ Use real food, food models, or pictures of food in correct
portions.
, What is the CMS regulation for time allowed between evening meal and
breakfast?
ANSWER ✔✔ The time between evening meal and breakfast cannot exceed 14
hours,
or 16 hours if a nourishing snack is offered at bedtime.
What are the three major categories of food hazards, and can you
provide an example of each?
a) Physical, Chemical, Biological
b) Physical, Emotional, Chemical
c) Biological, Psychological, Chemical
d) Environmental, Biological, Psychological
Answer✔✔:
Physical, Chemical, Biological
Examples:
Physical: Hair, glass, metal shavings
Chemical: Pesticides, toxic metals, cleaning compounds
Biological: Bacteria, viruses, fungi, toxins, prions
If the total costs for a catered event are $1,298 and 89 people are
attending, what is the cost per person?
a) $12.50
b) $14.58
c) $16.75
d) $18.30
Answer✔✔:
$14.58
Several clients who ate lunch and dinner at the hospital cafeteria are complaining
of flu-like symptoms and suspect food poisoning. What is the first step the CDM,
CFPP should take?
QUESTIONS AND 100% CORRECT
ANSWERS 2025 NEW UPDATE| GRADED
A+.
Identify the three major categories of food hazards and give an example of each.
ANSWER ✔✔
Biological – Bacteria, viruses, fungi, toxins, prions
Chemical – Pesticides, toxic metals, cleaning compounds
Physical – Hair, glass, metal shavings
What would be cost per person for a catered event where the total costs are
$1,298 and 89 people will be attending?
ANSWER ✔✔ $14.58
Formula: Total cost ÷ Number of people = Cost per person
1,298 ÷ 89 = $14.58
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, CFPP should take?
ANSWER ✔✔ Follow the facility crisis or foodborne illness plan.
*This usually includes:
o Asking the complainant a series of questions
o Contacting the local Department of Health if warranted*
When conducting a nutrition education session for a modified diet, what is the
best method for teaching portion control?
ANSWER ✔✔ Use real food, food models, or pictures of food in correct
portions.
, What is the CMS regulation for time allowed between evening meal and
breakfast?
ANSWER ✔✔ The time between evening meal and breakfast cannot exceed 14
hours,
or 16 hours if a nourishing snack is offered at bedtime.
What are the three major categories of food hazards, and can you
provide an example of each?
a) Physical, Chemical, Biological
b) Physical, Emotional, Chemical
c) Biological, Psychological, Chemical
d) Environmental, Biological, Psychological
Answer✔✔:
Physical, Chemical, Biological
Examples:
Physical: Hair, glass, metal shavings
Chemical: Pesticides, toxic metals, cleaning compounds
Biological: Bacteria, viruses, fungi, toxins, prions
If the total costs for a catered event are $1,298 and 89 people are
attending, what is the cost per person?
a) $12.50
b) $14.58
c) $16.75
d) $18.30
Answer✔✔:
$14.58
Several clients who ate lunch and dinner at the hospital cafeteria are complaining
of flu-like symptoms and suspect food poisoning. What is the first step the CDM,
CFPP should take?
