CDM 2018
Federal employment regulations - correct answer-The equal employment opportunity
commission has oversight of
S.M.A.R.T - correct answer-Specific, Measurable, Attainable, Realistic, Timely
Job Analysis provides - correct answer-A breakdown of individual tasks involved in a
job
A shift schedule shows - correct answer-The beginning and ending times for all
positions necessary to put meals out
Non-Exempt - correct answer-Gets overtime
excempt - correct answer-No overtime
EAP - correct answer-Employee Assistance Program
performance standards - correct answer-Measures outcomes of work performed
Who has the ability to influence work climate? - correct answer-The immediate
supervisor
Maslow's Hierarchy of Needs - correct answer-Physiological or biological needs
Performance Standard - correct answer-Specific statements describing the
outcomes of the work to be performed.
Key performance indicators (KPIs) - correct answer-Measures benchmark points
related to department goals
Empowerment - correct answer-Encouraging team members to contribute to and
take responsibility for the management process
action plan - correct answer-steps you can take to achieve an objective
Foodservice fire extinguishers - correct answer-Multi purpose dry
Arerobic - correct answer-Grows with oxygen
receiving clerk - correct answer-Needs purchase orders
, Dry storage - correct answer-50-70 degrees Fahrenheit
MAP (modified atmosphere packaging) foods - correct answer-Need time/temp strip,
look for air bubbles
food storage - correct answer-6inches off floor
foodborne illness outbreak - correct answer-when two or more people have the same
symptoms after eating the same food
hazard zone - correct answer-IDLH zone - 41-135
infected wound - correct answer-Staphylococcus aureus
foodbourne infection - correct answer-Microorganisms that enter the body through
food in an active state and continue to grow can cause this
Facultative - correct answer-can live with or without oxygen
PHF/TCS - correct answer-Abbreviation for Potentially Hazardous Food
(Time/Temperature Control for Safety); designation of foods that require control of
time and temperature for safety
Flow charts - correct answer-Identifying hazards/CCP's (critical control points)
OSHA (Occupational Safety and Health Administration) - correct answer-The main
federal agency charged with regulating safety and health in the workplace.
During an inspection, the surveyor or sanitarian comments that thermostats on the
cold food holding units are set incorrectly. The best course of action is to: - correct
answer-Adjust the thermostats immediately
At what temperature should you store MAP foods? - correct answer-32 - 41 degrees
When requesting to purchase an item from the capital budget, the CDM should
include information about ROI. What does ROI stand for? - correct answer-Return on
Investment
How can you ensure nutrient consistency of food products cooked in the foodservice
department? - correct answer-Use standardized recipes
You notice a brown, gummy, build-up on several stove vents. What compound
should be used to clean the stove vents? - correct answer-A degreaser
Federal employment regulations - correct answer-The equal employment opportunity
commission has oversight of
S.M.A.R.T - correct answer-Specific, Measurable, Attainable, Realistic, Timely
Job Analysis provides - correct answer-A breakdown of individual tasks involved in a
job
A shift schedule shows - correct answer-The beginning and ending times for all
positions necessary to put meals out
Non-Exempt - correct answer-Gets overtime
excempt - correct answer-No overtime
EAP - correct answer-Employee Assistance Program
performance standards - correct answer-Measures outcomes of work performed
Who has the ability to influence work climate? - correct answer-The immediate
supervisor
Maslow's Hierarchy of Needs - correct answer-Physiological or biological needs
Performance Standard - correct answer-Specific statements describing the
outcomes of the work to be performed.
Key performance indicators (KPIs) - correct answer-Measures benchmark points
related to department goals
Empowerment - correct answer-Encouraging team members to contribute to and
take responsibility for the management process
action plan - correct answer-steps you can take to achieve an objective
Foodservice fire extinguishers - correct answer-Multi purpose dry
Arerobic - correct answer-Grows with oxygen
receiving clerk - correct answer-Needs purchase orders
, Dry storage - correct answer-50-70 degrees Fahrenheit
MAP (modified atmosphere packaging) foods - correct answer-Need time/temp strip,
look for air bubbles
food storage - correct answer-6inches off floor
foodborne illness outbreak - correct answer-when two or more people have the same
symptoms after eating the same food
hazard zone - correct answer-IDLH zone - 41-135
infected wound - correct answer-Staphylococcus aureus
foodbourne infection - correct answer-Microorganisms that enter the body through
food in an active state and continue to grow can cause this
Facultative - correct answer-can live with or without oxygen
PHF/TCS - correct answer-Abbreviation for Potentially Hazardous Food
(Time/Temperature Control for Safety); designation of foods that require control of
time and temperature for safety
Flow charts - correct answer-Identifying hazards/CCP's (critical control points)
OSHA (Occupational Safety and Health Administration) - correct answer-The main
federal agency charged with regulating safety and health in the workplace.
During an inspection, the surveyor or sanitarian comments that thermostats on the
cold food holding units are set incorrectly. The best course of action is to: - correct
answer-Adjust the thermostats immediately
At what temperature should you store MAP foods? - correct answer-32 - 41 degrees
When requesting to purchase an item from the capital budget, the CDM should
include information about ROI. What does ROI stand for? - correct answer-Return on
Investment
How can you ensure nutrient consistency of food products cooked in the foodservice
department? - correct answer-Use standardized recipes
You notice a brown, gummy, build-up on several stove vents. What compound
should be used to clean the stove vents? - correct answer-A degreaser
