CDM Exam Latest Update 2024 100 Questions and Verified Correct Answers Graded A+ a new employee has a medical alert bracelet. how should this be handled? - CORRECT
ANSWER: -work with the employee for a reasonable accommodation with the
Americans with Disabilities Act, to come up with a safe alternative to the bracelet
according to the 2013 FDA food code, what are the six diseases employees are
required to report to their employer? - CORRECT ANSWER: -Norovirus
-Shigella -Hepatitis A -Typhoid fever -Salmonella -Shiga toxin-produced E. coli
Assistive Devices - CORRECT ANSWER: devices that will assist clients in eating
Clients in the dining room are complaining about the food. What are three controls that will improve food quality? - CORRECT ANSWER: -controlling the time food is cooked -controlling the temperature the food is cooked -testing the food before it is served
decentralized meal service - CORRECT ANSWER: bulk quantities of prepared foods
are sent hot or cold to other locations for finishing and service
Endpoint temperature - CORRECT ANSWER: Endpoint temperature is the temperature
a food reaches at the end of cooking
ex.: cooking ground beef to 155 degrees for 15 seconds
given the following menu, what foods might need to be changed for a low-sodium diet?
-pepperoni pizza, green beans, applesauce milk - CORRECT ANSWER: -pizza is high
in sodium bc of cheese and pepperoni. replace with unprocessed meat such as roast beef or chicken.-green beans if canned can be high in sodium. use frozen or fresh green beans
how can you ensure employees' compliance with FDA food safety regulations? -
CORRECT ANSWER: -offer training in short sessions (20)
-provide demonstrations -observe after the training and offer feedback -conduct periodic progress checks
how could the CDM begin to control energy costs? - CORRECT ANSWER: -contact the
local energy company -begin with the maintenance department
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how do you gather diet history information from a client who is unable to communicate?
- CORRECT ANSWER: -use pictures or food models
-ask family members -observe them during meal times review transfer information from the medical record
How is a critical control point (CCP) used? - CORRECT ANSWER: where loss of
control during the flow of food could lead to unacceptable health risk
ex.: cooking to a recommended time and temperature
how long should a client remain on a clear liquid diet? - CORRECT ANSWER: no more than three days without supplementation
how many 1/2 cup servings would you expect from a #10 can of applesauce? -
CORRECT ANSWER: a #10 can hold approximately 12-13 cups or 25 four oz. portions
how many FTEs would there be with total labor hours of 18,104 in a year? - CORRECT
ANSWER: 1 year FTE is 2,080 hours
18,104 / 2,080 = 8.7 FTEs (full time employees)
how many gallons of iced tea are needed to provide 135 eight-oz serving? - CORRECT
ANSWER: 1. 135 x8 to determine ounces.
- 128 oz in 1 gal
- divide the total ounces needed by 128 to determine the number of gallons
135 x8 = 1080 1080 / 128 = 8.44 or 9 gallons
How many total calories would be in a food product with 12 grams of carbs, 3 grams of fat, 2 grams of protein? - CORRECT ANSWER: - Carbs: 12 x 4 = 48 -Fat 3 x9 = 27 -Protein 2 x4 = 8 Total = 83
how should previously cooked foods be reheated? - CORRECT ANSWER: 165
degrees for 15 seconds within two hours
How would you convert 8 oz into mL or cubic centimeters? - CORRECT ANSWER: 1
oz = 30mL
- x 30 = 240mL
Identify the current government food guidance system used in the United States -
CORRECT ANSWER: -MyPlate
-Dietary Guidelines for Americans
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