Pearson Edexcel International
A+ Graded Paper
CDM Final Exam- Nutrition – 100%
Verified Q&A for Success
Questions and Mark scheme
Version: Final
, What is a sneeze guard? - ✔✔A sneeze guard is a shield used on self - service food bars, salad bars, and display
cases.
To receive the highest quality frozen fruit, what should be included on the specification? - ✔✔IQF or
individually quick frozen.
What is included in a diet history? - ✔✔A diet history describes actual intake; provides information about why
the client makes certain food choices; food allergies, food intolerances; may include other factors such as
lifestyles, social factors, and medication conditions.
Define : Decentralized meal service. - ✔✔Bulk quantities of prepared foods are sent hot or cold to other
locations for finishing and services.
How can you ensure employees' compliance with FDA FOOD SAFETY REGULATIONS? - ✔✔Offer training
in short sessions (20 min); provide demonstrations; observe after the training and offer feedback: conduct
periodic progress checks.
How is a critical control point (CCP) used? - ✔✔A CCP is where loss of control during the flow of food could
lead to unacceptable health risk. Examples might be cooking to a recommended time and temperature.
What would be the cost per person for a catered event where the total costs are $885 and 65 people will be
attending? - ✔✔To determine the cost per catering client, divide the total costs by the number of clients:
$885 ./. 65 = $13.62
(round up to $13.75 per person)
Who typically makes up the interdisciplinary team in long - term care? - ✔✔Administrator, Registered Dietitian
Nutritionist, Certified Dietary Manager, MDS nurse, Occupational Therapist, Physician Social Worker, Speech
Pathologist.
What is the purpose of a performance review? - ✔✔Ensures that the supervisor and employee communicate
needs and the supervisor provides feedback; identifies need for improvement and growth; may serve as a formal
basis for wage increases; provides documentation.
Identify the three major categories of food hazards and give an example of each. - ✔✔Biological - Bacteria,
viruses, fungi, toxins, prions
Chemical - Pesticides, toxic metals, cleaning compounds
Physical - Hair, glass, metal shavings
What is a production schedule? - ✔✔A tool/document that outlines what to produce, how much to produce, and
who is responsible.
What are some of the CMS regulations regarding meal service. - ✔✔CMS regulations for meal service include:
Frequency of meals; Meal substitutions, Liquids at meal times.
What safe work practices can the CDM implement to avoid repetitive motion injuries? - ✔✔Rotate workers
through jobs with repetitive tasks; use mechanical aids for chopping, dicing, or mixing foods or purchase pre -
A+ Graded Paper
CDM Final Exam- Nutrition – 100%
Verified Q&A for Success
Questions and Mark scheme
Version: Final
, What is a sneeze guard? - ✔✔A sneeze guard is a shield used on self - service food bars, salad bars, and display
cases.
To receive the highest quality frozen fruit, what should be included on the specification? - ✔✔IQF or
individually quick frozen.
What is included in a diet history? - ✔✔A diet history describes actual intake; provides information about why
the client makes certain food choices; food allergies, food intolerances; may include other factors such as
lifestyles, social factors, and medication conditions.
Define : Decentralized meal service. - ✔✔Bulk quantities of prepared foods are sent hot or cold to other
locations for finishing and services.
How can you ensure employees' compliance with FDA FOOD SAFETY REGULATIONS? - ✔✔Offer training
in short sessions (20 min); provide demonstrations; observe after the training and offer feedback: conduct
periodic progress checks.
How is a critical control point (CCP) used? - ✔✔A CCP is where loss of control during the flow of food could
lead to unacceptable health risk. Examples might be cooking to a recommended time and temperature.
What would be the cost per person for a catered event where the total costs are $885 and 65 people will be
attending? - ✔✔To determine the cost per catering client, divide the total costs by the number of clients:
$885 ./. 65 = $13.62
(round up to $13.75 per person)
Who typically makes up the interdisciplinary team in long - term care? - ✔✔Administrator, Registered Dietitian
Nutritionist, Certified Dietary Manager, MDS nurse, Occupational Therapist, Physician Social Worker, Speech
Pathologist.
What is the purpose of a performance review? - ✔✔Ensures that the supervisor and employee communicate
needs and the supervisor provides feedback; identifies need for improvement and growth; may serve as a formal
basis for wage increases; provides documentation.
Identify the three major categories of food hazards and give an example of each. - ✔✔Biological - Bacteria,
viruses, fungi, toxins, prions
Chemical - Pesticides, toxic metals, cleaning compounds
Physical - Hair, glass, metal shavings
What is a production schedule? - ✔✔A tool/document that outlines what to produce, how much to produce, and
who is responsible.
What are some of the CMS regulations regarding meal service. - ✔✔CMS regulations for meal service include:
Frequency of meals; Meal substitutions, Liquids at meal times.
What safe work practices can the CDM implement to avoid repetitive motion injuries? - ✔✔Rotate workers
through jobs with repetitive tasks; use mechanical aids for chopping, dicing, or mixing foods or purchase pre -
