CERTIFIED DIETARY MANAGER (CDM) EXAM
2025/2026 WITH 100% ACCURATE ANSWERS
1. What plan should the CDM follow in response to potential food poisoning
complaints?
equipment management protocol
nutritional guidelines
employee training manual
food borne illness plan
2. If a food service manager suspects discrimination in hiring practices, which
commission should they contact for guidance?
FDA
DOL
EEOC
OSHA
3. Identify the HACCP principle defined by this statement: predetermined
step taken when a critical limit is not met
corrective action
hazard analysis
monitoring
verification
,4. Performance standards are used to:
Assign daily work
, Prepare a job advertisement
Communicate performance expectations
Describe the elements of a job
5. Which of the following combinations of grain flours and starches may be
used in gluten-free breads
cornstarch and barely flour
rice flour and tapioca flour
potato starch and oat flour
soy flour and rye flour
6. If a food service manager notices an increase in repetitive motion injuries
among staff, which combination of strategies should they implement to
address this issue effectively?
Implement stricter cash handling protocols to reduce stress.
Only rotate workers through jobs to reduce injuries.
Rotate workers through jobs, use mechanical aids, and select
ergonomically designed tools.
Increase the workload of employees to build endurance.
7. The most commonly reported causes of foodborne illness are:
cross contamination, failure to cook and hold foods at proper
temperatures, and poor personal hygiene.
time-temperature abuse, chemical hazards, and physical hazards.
time-temperature abuse, cross contamination, and chemical hazards.
, time-temperature abuse, unacceptable personal hygiene, and
physical hazards.
8. List one cause of foodborne illness related to food handling practices.
High-quality ingredients
Improper holding temperatures
Excessive cooking time
Clean equipment
9. Centers for Medicare/Medicaid Services mandate that healthcare facilities
must allow no more than _ hours between a patient's evening meal and
following a.m. breakfast.
15
16
14
12
10. What is one of the responsibilities of the CDM in the nutrition care
process?
Nutrition screening
Cash handling procedures
Meal preparation
Food safety training
11. Which is the equivalent of 8 oz of liquid medication?
240 ml
2025/2026 WITH 100% ACCURATE ANSWERS
1. What plan should the CDM follow in response to potential food poisoning
complaints?
equipment management protocol
nutritional guidelines
employee training manual
food borne illness plan
2. If a food service manager suspects discrimination in hiring practices, which
commission should they contact for guidance?
FDA
DOL
EEOC
OSHA
3. Identify the HACCP principle defined by this statement: predetermined
step taken when a critical limit is not met
corrective action
hazard analysis
monitoring
verification
,4. Performance standards are used to:
Assign daily work
, Prepare a job advertisement
Communicate performance expectations
Describe the elements of a job
5. Which of the following combinations of grain flours and starches may be
used in gluten-free breads
cornstarch and barely flour
rice flour and tapioca flour
potato starch and oat flour
soy flour and rye flour
6. If a food service manager notices an increase in repetitive motion injuries
among staff, which combination of strategies should they implement to
address this issue effectively?
Implement stricter cash handling protocols to reduce stress.
Only rotate workers through jobs to reduce injuries.
Rotate workers through jobs, use mechanical aids, and select
ergonomically designed tools.
Increase the workload of employees to build endurance.
7. The most commonly reported causes of foodborne illness are:
cross contamination, failure to cook and hold foods at proper
temperatures, and poor personal hygiene.
time-temperature abuse, chemical hazards, and physical hazards.
time-temperature abuse, cross contamination, and chemical hazards.
, time-temperature abuse, unacceptable personal hygiene, and
physical hazards.
8. List one cause of foodborne illness related to food handling practices.
High-quality ingredients
Improper holding temperatures
Excessive cooking time
Clean equipment
9. Centers for Medicare/Medicaid Services mandate that healthcare facilities
must allow no more than _ hours between a patient's evening meal and
following a.m. breakfast.
15
16
14
12
10. What is one of the responsibilities of the CDM in the nutrition care
process?
Nutrition screening
Cash handling procedures
Meal preparation
Food safety training
11. Which is the equivalent of 8 oz of liquid medication?
240 ml
