CDM – Certified Dietary Manager Exam Prep Guide with
500 Newest Questions and Correct Answers/ CDM Exam
Prep Test Bank Latest 2025-2026 (Most Recent!)
The 2013 Food Code stipulates the CDM must do what when presenting training
on sanitation and safety - ANSWER-Document the training with a sign-in sheet
and summary of the training.
It is important that the CDM provide annual training and as needed on which
subject? - ANSWER-Sanitation and safety
If there were 17,650 meals served this month and the total labor hours were 1590,
What are the meals per labor hour. - ANSWER-To calculate the meals per labor
hour, divide the total meals served by the total hours:
17,650÷1590=11.1 meals per labor hour
What is the first action the CDM should take when they receive a complaint about
a foodservice employee from the nurse supervisor? - ANSWER-Investigate and
gather all of the facts.
The CDM has received many calls asking for substitutions after meals are served.
These requests take a lot of labor time. What could the CDM do to manage this? -
ANSWER-Develop a list of approved requests that the clients can choose
During meal service the CDM receives complaints regarding the quality of soup
being served. What should the CDM do? - ANSWER-Immediately ask the cook to
sample the soup with you.
The foodservice department has had many hours of overtime in the past. The CDM
find this is due to not having enough staff to serve the meals. What can the CDM
do to help eliminate overtime? - ANSWER-Complete a Gnatt Chart or timeline.
pg. 1
,Using the acronym FOCUS to implement a quality assessment will: - ANSWER-
Help the facility to select a process to improve
Most employees complete a probationary period. During this time it is important
for the CDM to: - ANSWER-Follow up with the employee frequently to
determine questions or concerns.
A productivity standard can be used by the CDM to: - ANSWER-Compare the
productivity to industry standards.
When would adjustments have to be made to add more staffing hours? -
ANSWER-If the census in the facility increases above normal.
What safeguards should be in place in food service to prevent contamination of
potable water? - ANSWER-To assure safe water, an approved backflow
prevention device should be installed. This might be an air gap between the water
supply and the floor level rim of a sink, or a backflow or back- siphonage
prevention device installed on coffee or juice machine.
When conducting a Nutrition education session for a modified diet, what is the best
method for teaching portion control? - ANSWER-Use food models or pictures of
actual sizes of food to teach portion control.
What is the CMS regulation for time between evening meal and breakfast? -
ANSWER-According to CMS Regulations, the time between the evening meal and
breakfast cannot exceed 14 hours, or 16 hours if a nourishing snack is offered at
bedtime.
What is the first priority to consider when wanting to replace a piece of equipment.
- ANSWER-The first step in replacing equipment is to determine the need for the
pg. 2
,equipment. ( e.g. the need may be safety, recurring repair problems, starting a new
room service project, or "green" building initiatives.
The CDM has just been informed that a client on a mech soft diet has misplaced
his dentures. What should the CDM do? - ANSWER-Consult/Alert speech,
occupational therapy or nursing staff according to the facility policy, to observe
client while eating to determine how well he is able to eat.
When is the best time to involve employees in changes in the Foodservice
Department? - ANSWER-The best time to involve employees in changes is as
soon as the CDM knows about the changes. By sharing what you know, will get
better cooperation from the employees.
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? - ANSWER-If someone accuses the foodservice
of a food-borne illness, follow the facility crisis or food-borne illness plan. It may
include asking the complainant a series of questions first and then calling the local
department of health.
The "Right-to-know Law" is the same as what regulation? - ANSWER-The
"Right-to-know Law" is the same as the Hazard Communication Standard and
ensures that all employees receive information to inform employees about
chemicals they work with.
How many gallons of iced tea are needed to provide 135 8oz servings? -
ANSWER-To calculate this answer, begin by multiplying 135 x 8 to determine the
total number of ounces needed. Next, you need to have memorized that there are
128 ounces in a gallon. Divide the total ounces needed by 128 to determine the
number of gallons. You may need to round up. 135 x 8 = 1080
1080÷128= 8.44( round up to 9 gallon).0
pg. 3
, The Department of Health has decided to implement HACCP-Based inspections.
How would you expect to prepare for this type of inspection. - ANSWER-
HACCP-BASED inspections focused on the flow of food through the facility. You
would expect to identify foods that are PHF/TSC on recipes, be ready to show
standard operating procedures(SOPs) related to sanitation and PHF/TCS, and be
able to show a solid employee training program.
What would you say to an employee who continually talks during inservice
sessions? - ANSWER-When an employee begins talking, identify him/ her by
name and ask. Them a question they will know the answer to or can relate to like
"how does this discussion impact your job? If that doesn't work, meet with the
employee after the meeting in private.
What is the purpose of a test tray? - ANSWER-According to CMS regulation, if a
client complains about the food , the surveyor can request a test tray or test meal.
The test meal us sent to the unit that is farthest from the kitchen and the food will
be checked for temperature and palatability.
The facility has decided to improve ergonomic factors. Where would the CDM
begin. - ANSWER-Ergonomics is the science of fitting the work environment to
the employee. Begin by observing employees and watch for repetitive motions
such as chopping, scooping food onto trays/plate, repetitive reaching, or worktable
heights that don't fit the employee.
How long should a client remain on a clear liquid diet? - ANSWER-Not more than
three days without supplementation.
What section of the MDS applies to foodservice? - ANSWER-Section K
What is a roux - ANSWER-Method used to thicken sauces and gravy that mixes
equal amounts of starch and fat. ( example melted butter and flour).
pg. 4
500 Newest Questions and Correct Answers/ CDM Exam
Prep Test Bank Latest 2025-2026 (Most Recent!)
The 2013 Food Code stipulates the CDM must do what when presenting training
on sanitation and safety - ANSWER-Document the training with a sign-in sheet
and summary of the training.
It is important that the CDM provide annual training and as needed on which
subject? - ANSWER-Sanitation and safety
If there were 17,650 meals served this month and the total labor hours were 1590,
What are the meals per labor hour. - ANSWER-To calculate the meals per labor
hour, divide the total meals served by the total hours:
17,650÷1590=11.1 meals per labor hour
What is the first action the CDM should take when they receive a complaint about
a foodservice employee from the nurse supervisor? - ANSWER-Investigate and
gather all of the facts.
The CDM has received many calls asking for substitutions after meals are served.
These requests take a lot of labor time. What could the CDM do to manage this? -
ANSWER-Develop a list of approved requests that the clients can choose
During meal service the CDM receives complaints regarding the quality of soup
being served. What should the CDM do? - ANSWER-Immediately ask the cook to
sample the soup with you.
The foodservice department has had many hours of overtime in the past. The CDM
find this is due to not having enough staff to serve the meals. What can the CDM
do to help eliminate overtime? - ANSWER-Complete a Gnatt Chart or timeline.
pg. 1
,Using the acronym FOCUS to implement a quality assessment will: - ANSWER-
Help the facility to select a process to improve
Most employees complete a probationary period. During this time it is important
for the CDM to: - ANSWER-Follow up with the employee frequently to
determine questions or concerns.
A productivity standard can be used by the CDM to: - ANSWER-Compare the
productivity to industry standards.
When would adjustments have to be made to add more staffing hours? -
ANSWER-If the census in the facility increases above normal.
What safeguards should be in place in food service to prevent contamination of
potable water? - ANSWER-To assure safe water, an approved backflow
prevention device should be installed. This might be an air gap between the water
supply and the floor level rim of a sink, or a backflow or back- siphonage
prevention device installed on coffee or juice machine.
When conducting a Nutrition education session for a modified diet, what is the best
method for teaching portion control? - ANSWER-Use food models or pictures of
actual sizes of food to teach portion control.
What is the CMS regulation for time between evening meal and breakfast? -
ANSWER-According to CMS Regulations, the time between the evening meal and
breakfast cannot exceed 14 hours, or 16 hours if a nourishing snack is offered at
bedtime.
What is the first priority to consider when wanting to replace a piece of equipment.
- ANSWER-The first step in replacing equipment is to determine the need for the
pg. 2
,equipment. ( e.g. the need may be safety, recurring repair problems, starting a new
room service project, or "green" building initiatives.
The CDM has just been informed that a client on a mech soft diet has misplaced
his dentures. What should the CDM do? - ANSWER-Consult/Alert speech,
occupational therapy or nursing staff according to the facility policy, to observe
client while eating to determine how well he is able to eat.
When is the best time to involve employees in changes in the Foodservice
Department? - ANSWER-The best time to involve employees in changes is as
soon as the CDM knows about the changes. By sharing what you know, will get
better cooperation from the employees.
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? - ANSWER-If someone accuses the foodservice
of a food-borne illness, follow the facility crisis or food-borne illness plan. It may
include asking the complainant a series of questions first and then calling the local
department of health.
The "Right-to-know Law" is the same as what regulation? - ANSWER-The
"Right-to-know Law" is the same as the Hazard Communication Standard and
ensures that all employees receive information to inform employees about
chemicals they work with.
How many gallons of iced tea are needed to provide 135 8oz servings? -
ANSWER-To calculate this answer, begin by multiplying 135 x 8 to determine the
total number of ounces needed. Next, you need to have memorized that there are
128 ounces in a gallon. Divide the total ounces needed by 128 to determine the
number of gallons. You may need to round up. 135 x 8 = 1080
1080÷128= 8.44( round up to 9 gallon).0
pg. 3
, The Department of Health has decided to implement HACCP-Based inspections.
How would you expect to prepare for this type of inspection. - ANSWER-
HACCP-BASED inspections focused on the flow of food through the facility. You
would expect to identify foods that are PHF/TSC on recipes, be ready to show
standard operating procedures(SOPs) related to sanitation and PHF/TCS, and be
able to show a solid employee training program.
What would you say to an employee who continually talks during inservice
sessions? - ANSWER-When an employee begins talking, identify him/ her by
name and ask. Them a question they will know the answer to or can relate to like
"how does this discussion impact your job? If that doesn't work, meet with the
employee after the meeting in private.
What is the purpose of a test tray? - ANSWER-According to CMS regulation, if a
client complains about the food , the surveyor can request a test tray or test meal.
The test meal us sent to the unit that is farthest from the kitchen and the food will
be checked for temperature and palatability.
The facility has decided to improve ergonomic factors. Where would the CDM
begin. - ANSWER-Ergonomics is the science of fitting the work environment to
the employee. Begin by observing employees and watch for repetitive motions
such as chopping, scooping food onto trays/plate, repetitive reaching, or worktable
heights that don't fit the employee.
How long should a client remain on a clear liquid diet? - ANSWER-Not more than
three days without supplementation.
What section of the MDS applies to foodservice? - ANSWER-Section K
What is a roux - ANSWER-Method used to thicken sauces and gravy that mixes
equal amounts of starch and fat. ( example melted butter and flour).
pg. 4
