1|Page
CDM – Certified Dietary Manager Exam
Prep Guide with 400 Newest Questions and
Correct Answers/ CDM Exam Prep Test
Bank Latest (Most Recent!)
Acronym for the conditions needed for bacteria growth: Food,
Oxygen, Temperature, Time, Water, and Acidity. -
..........ANSWER.......FOTTWA
Molds or yeast that can cause an illness or produce a toxin that
causes the illness. - ..........ANSWER.......Fungi
A voluntary process providing a descriptive term or number to
designate quality. - ..........ANSWER.......Grading
Hazard Analysis Critical Control Point. - ..........ANSWER.......HACCP
Biological, chemical, or physical property that may cause an
unacceptable consumer health risk. Hazards must be controlled. -
..........ANSWER.......Hazards
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The temperature range in which most bacteria grow rapidly. -
..........ANSWER.......Danger Zone
Persons who are more likely to experience foodborne disease cause
they are immunocompromised (already ill), preschool age children,
or older adults. - ..........ANSWER.......Highly Susceptible Population
A mandatory process that addresses wholesomeness and safety of
fresh meats, dairy products, and produce. -
..........ANSWER.......Inspection
A type of packaging that extends the life of the product by
maintaining a reduced oxygen environment. -
..........ANSWER.......Modified Atmosphere Packaging
Checking that a processing or handling procedure does not exceed
the established critical limit at each critical control point. -
..........ANSWER.......Monitoring
A small organism that lives within another living organism. -
..........ANSWER.......Parasite
The entity that is legally responsible for the operation of the food
facility such as the hospital, nursing facility, or school district. -
..........ANSWER.......Permit Holder
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The manager of the foodservice operation who is accountable for
developing, carrying out, and enforcing procedures aimed at
preventing foodborne illness. - ..........ANSWER.......Person in Charge
Abbreviation for Potentially Hazardous Food (time/temperature
control for safety), designation of foods that require control of time
and temperature safety. - ..........ANSWER.......PHF/TCS
Foreign materials that enter food accidentally. -
..........ANSWER.......Physical Hazards
To limit an employee's activities so there is no risk of transmitting
foodborne illness (such as to reassign the employee to a non-food
related position) - ..........ANSWER.......Restrict
Free of harmful levels of microorganisms. -
..........ANSWER.......Sanitary
Chemicals that destroy microorganisms. -
..........ANSWER.......Sanitizers
Special labels that can be used to trace a product such as oysters,
mussels, and clams back to the source in the event that illness
occurs. - ..........ANSWER.......Shellfish Identification Tags
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A smart label that shows the accumulated time and temperature
history of a product. - ..........ANSWER.......Time/Temperature Strip
(TTI)
When live bacteria enter the body and produce a dangerous toxin. -
..........ANSWER.......Toxin-Mediated Infection
Ultra High Temperature Processing. - ..........ANSWER.......UHT
The use of equipment to determine that the HACCP system is in
place and achieving the desired objectives. -
..........ANSWER.......Verification
Source of foodborne illness that does not grow in food, but is
transmitted from people, animals, and fish. - ..........ANSWER.......Virus
Food that is very familiar and part of long-standing habits, with a
reputation for comfort. - ..........ANSWER.......Comfot Food
Customers purchase a share of a community garden in exchange for
a weekly delivery of local produce. - ..........ANSWER.......Community
Share Associated (CSA)
CDM – Certified Dietary Manager Exam
Prep Guide with 400 Newest Questions and
Correct Answers/ CDM Exam Prep Test
Bank Latest (Most Recent!)
Acronym for the conditions needed for bacteria growth: Food,
Oxygen, Temperature, Time, Water, and Acidity. -
..........ANSWER.......FOTTWA
Molds or yeast that can cause an illness or produce a toxin that
causes the illness. - ..........ANSWER.......Fungi
A voluntary process providing a descriptive term or number to
designate quality. - ..........ANSWER.......Grading
Hazard Analysis Critical Control Point. - ..........ANSWER.......HACCP
Biological, chemical, or physical property that may cause an
unacceptable consumer health risk. Hazards must be controlled. -
..........ANSWER.......Hazards
,2|Page
The temperature range in which most bacteria grow rapidly. -
..........ANSWER.......Danger Zone
Persons who are more likely to experience foodborne disease cause
they are immunocompromised (already ill), preschool age children,
or older adults. - ..........ANSWER.......Highly Susceptible Population
A mandatory process that addresses wholesomeness and safety of
fresh meats, dairy products, and produce. -
..........ANSWER.......Inspection
A type of packaging that extends the life of the product by
maintaining a reduced oxygen environment. -
..........ANSWER.......Modified Atmosphere Packaging
Checking that a processing or handling procedure does not exceed
the established critical limit at each critical control point. -
..........ANSWER.......Monitoring
A small organism that lives within another living organism. -
..........ANSWER.......Parasite
The entity that is legally responsible for the operation of the food
facility such as the hospital, nursing facility, or school district. -
..........ANSWER.......Permit Holder
,3|Page
The manager of the foodservice operation who is accountable for
developing, carrying out, and enforcing procedures aimed at
preventing foodborne illness. - ..........ANSWER.......Person in Charge
Abbreviation for Potentially Hazardous Food (time/temperature
control for safety), designation of foods that require control of time
and temperature safety. - ..........ANSWER.......PHF/TCS
Foreign materials that enter food accidentally. -
..........ANSWER.......Physical Hazards
To limit an employee's activities so there is no risk of transmitting
foodborne illness (such as to reassign the employee to a non-food
related position) - ..........ANSWER.......Restrict
Free of harmful levels of microorganisms. -
..........ANSWER.......Sanitary
Chemicals that destroy microorganisms. -
..........ANSWER.......Sanitizers
Special labels that can be used to trace a product such as oysters,
mussels, and clams back to the source in the event that illness
occurs. - ..........ANSWER.......Shellfish Identification Tags
, 4|Page
A smart label that shows the accumulated time and temperature
history of a product. - ..........ANSWER.......Time/Temperature Strip
(TTI)
When live bacteria enter the body and produce a dangerous toxin. -
..........ANSWER.......Toxin-Mediated Infection
Ultra High Temperature Processing. - ..........ANSWER.......UHT
The use of equipment to determine that the HACCP system is in
place and achieving the desired objectives. -
..........ANSWER.......Verification
Source of foodborne illness that does not grow in food, but is
transmitted from people, animals, and fish. - ..........ANSWER.......Virus
Food that is very familiar and part of long-standing habits, with a
reputation for comfort. - ..........ANSWER.......Comfot Food
Customers purchase a share of a community garden in exchange for
a weekly delivery of local produce. - ..........ANSWER.......Community
Share Associated (CSA)
