CERTIFIED DIETARY MANAGER 2026
NEWEST ACTUAL EXAM WITH COMPLETE
QUESTIONS AND CORRECT ASWERS
GRADED A+
What does a Certified Dietary Manager need to show employees
in order for changes to be effective?
A. potential outcomes
B. policy and procedures
C. reason for the change
D. goals and objectives Correct Answer C. reason for the change
An unexpected risk management event such as a worker injury
best identifies which of the following?
A. need for change
B. lack of leadership
C. inadequate staff
D. poor ergonomics Correct Answer A. need for change
,An employee gets oven cleaner on their hands. The safety data
sheet(SDS)for the cleaner will provide information that will help
the employee detemine:
A. hoe to wash hands
B. how to prevent future exposure
C. how to file an incident report
D. what exposure hazards exist Correct Answer D. what exposure
hazards exist
The best way for the Certified Dietary Manager to ensure that
employees know how to use foodservice chemicals is to:
A. supervise the use of hazardous chemicals
B. post the SDS manual in an accessible area
C. train the employees on an ongoing basis
D. develop emergency chemical exposure procedures Correct
Answer C. train the employees on an ongoing basis
When can a hand sanitizer/hand antiseptic be used in
foodservice?
A. instead of hand washing
,B. after handwashing
C. before glove use
D. between job tasks Correct Answer B. after handwashing
Adjusting height of foodservice equipment can help to reduce
what problem?
A. a staff injuries
B. survey fines
C. cleaning difficulty
D. machine wear Correct Answer A. a staff injuries
When should sanitation inspections of the foodservice department
occur?
A. during monthly consultant audits
B. before production begins
C. on an established schedule
D. in conjunction with staff meetings Correct Answer C. on an
established schedule
If an employee has been excluded from work due to illness, what
is required to allow them to return to work?
, A. no fever for three days
B. human resource approval
C. medical clearance
D. no vomiting for 48 hours Correct Answer .C medical clearance
When receiving a food shipment, the Certified Dietary Manager
should only accept poultry that has been:
A. inspected by the USDA
B. graded by the USDA
C. inspected by the state health department
D. graded by the FDA Correct Answer A. inspected by the USDA
During receiving the Certified Dietary Manager Discovers the
fresh roast beef is 45degrees(7.3C). What should the manager
do?
A. contact vendor and request meats from a refrigerated truck
B. refuse the delivery from the driver and get credit
C. refrigerate the meat immediately
D. place the meat in the freezer to kill potential bacteria Correct
Answer B. refuse the delivery from the driver and get credit
NEWEST ACTUAL EXAM WITH COMPLETE
QUESTIONS AND CORRECT ASWERS
GRADED A+
What does a Certified Dietary Manager need to show employees
in order for changes to be effective?
A. potential outcomes
B. policy and procedures
C. reason for the change
D. goals and objectives Correct Answer C. reason for the change
An unexpected risk management event such as a worker injury
best identifies which of the following?
A. need for change
B. lack of leadership
C. inadequate staff
D. poor ergonomics Correct Answer A. need for change
,An employee gets oven cleaner on their hands. The safety data
sheet(SDS)for the cleaner will provide information that will help
the employee detemine:
A. hoe to wash hands
B. how to prevent future exposure
C. how to file an incident report
D. what exposure hazards exist Correct Answer D. what exposure
hazards exist
The best way for the Certified Dietary Manager to ensure that
employees know how to use foodservice chemicals is to:
A. supervise the use of hazardous chemicals
B. post the SDS manual in an accessible area
C. train the employees on an ongoing basis
D. develop emergency chemical exposure procedures Correct
Answer C. train the employees on an ongoing basis
When can a hand sanitizer/hand antiseptic be used in
foodservice?
A. instead of hand washing
,B. after handwashing
C. before glove use
D. between job tasks Correct Answer B. after handwashing
Adjusting height of foodservice equipment can help to reduce
what problem?
A. a staff injuries
B. survey fines
C. cleaning difficulty
D. machine wear Correct Answer A. a staff injuries
When should sanitation inspections of the foodservice department
occur?
A. during monthly consultant audits
B. before production begins
C. on an established schedule
D. in conjunction with staff meetings Correct Answer C. on an
established schedule
If an employee has been excluded from work due to illness, what
is required to allow them to return to work?
, A. no fever for three days
B. human resource approval
C. medical clearance
D. no vomiting for 48 hours Correct Answer .C medical clearance
When receiving a food shipment, the Certified Dietary Manager
should only accept poultry that has been:
A. inspected by the USDA
B. graded by the USDA
C. inspected by the state health department
D. graded by the FDA Correct Answer A. inspected by the USDA
During receiving the Certified Dietary Manager Discovers the
fresh roast beef is 45degrees(7.3C). What should the manager
do?
A. contact vendor and request meats from a refrigerated truck
B. refuse the delivery from the driver and get credit
C. refrigerate the meat immediately
D. place the meat in the freezer to kill potential bacteria Correct
Answer B. refuse the delivery from the driver and get credit
