BECOMING A COMPETENT CERTIFIED DIETARY MANAGER, PREPARING TO TAKE THE CDM EXAM

The MAIN PURPOSE of this manual is to provide a guide to CANDIDATES who wish to PREPARE to take the Certified Dietary Manager’s Exam. May you have success in taking the CDM Exam!

TWO SCOPE OF PRACTICES: This manual lists what the certifying organization: ANFP (Association of Nutrition and Food Service Professionals) has established for: 1) Food Service, Safe Food Handling, Personnel, Business and 2) Nutrition

NOTE: Includes the 1st Position Paper of ANFP: The Role of the Certified Dietary Manager in Person Centered Care (written by this author)

COMPETENCIES: It reviews what should be known by a CDM in each of those Scope of Practices.

FIVE CHAPTERS (Sanitation and Safety; Food Service; Nutrition; Communication and Personnel Management; Business Operations): This manual follows the general topic Guide provided by the CBDM (Certifying Board for Dietary Managers) and provides detailed Question/Answer format to help the Candidate prepare for possible questions. ANY THING CAN BE ASKED ON THE EXAM. The manual is based upon standards in the industry and perspectives on regulatory requirements for “Food & Nutrition Services”, the term encouraged by CMS (as this author is a retired surveyor/trainer with CA Dept of Public Health.) ANFP often uses “Dining Services” and “clients” to cover All types of services.

NOTE: Includes details on the new Dining Practice Standards (this author was on the Pioneer Network Task Force that collaborated with CMS to write it, and proposed that ANFP be one of the organizations to review/approve it). NOTE: Includes the detailed recent article for CDMs entitled: Are You Effectively Applying The CMS Process Tools For QAPI (Quality Assessment & Performance Improvement) In Your Dietary Services? By Linda Handy, MS, RD

ALL APPROVED ANFP PROGRAMS (ALL COLLEGES THAT OFFER THE DIETARY MANAGER TRAINING) MUST NOW TEACH FROM TWO MANUALS THAT ARE SOLD ONLY BY ANFP. NOTE: Most of the “90 hr” community college programs are now seeking “APPROVAL” so their graduates can qualify to take the exam upon graduation. These two manuals are based upon industry standards and designed to teach the competencies as established in the Scope of Practices of the CDM.

But what of the many Candidates who have NOT been trained with the two manuals from ANFP? Some Candidates received their training/past certificates from “90 hr” community college programs across the nation and some online programs, some had trainings many years ago, & some have NOT kept current with standards and regulatory requirements. What if the Candidate “struggles” with many areas of this review manual?  It is an expensive proposition to take the CDM exam and to fail, and then need to retake the exam. It is highly recommended that this Candidate get the two manuals (over 800 pages) PLUS the CBDM’s Brief STUDY GUIDE/TEST QUESTIONS/INDEX CARDS and study the more thorough educational information found there:

http://www.anfponline.org>(at top of main page) Marketplace (click arrow for options)>Publications>Textbook and Exam Prep>Product Detail

Nutrition Fundamentals and Medical Nutrition Therapy, Zikmund

Foodservice Management - By Design, Legvold and Salisbury

TABLE OF CONTENTS

 

INTRODUCTION……………………………………………………………………………………………………………………………4

CHAPTER 1: SAFETY AND SANITATION………………………………………………………………………………………….5

Scope of Practice of CDM (in Food Service, Safe Food Handling, Personnel, Business) ..................…5

Duties of Person in Charge …………………………………………………………………………………………………………..5

FDA Food Code 2013, Chapter headings and Annexes…………………………………………………………………..6

Employee Health, Training (FDA Handbook), Reporting Illnesses…………………………………..……………..7

Health Screen, American Disabilities Act………………………………………………………………………………........10

Handwashing, Gloves, …………………………………………………………………………………………………………........11

Risk Management, Focus Areas…………………………………………………………………………………………….………14

Fire Safety, Extinguisher, Safety Data Sheets, OSHA………………………………………………………….............15

Purchasing, Receiving, Storage, &Distribution Of Food, Approved Sources…………………………………….17

 Safe Food Handling According To HACCP/CCP, Date/Labeling, Thermometers……………………………….19

Planning For Emergencies, Preventative Maintenance………………………………………………………………,…..22

(Article For CDMs by this author) Are You Effectively Applying The CMS Process Tools For QAPI (Quality Assessment & Performance Improvement) In Your Dietary Services?

( References ANFP Position Paper (by this author): The Role of the CDM in QAPI……………………........24

CHAPTER 2: FOOD SERVICE MANAGEMENT…………………………………………………………………………………….33

What Are The Differences And Definitions Of The Meal Service And Menu Styles, Menu Considerations?

Who Sets Standards (Quality Control) And Procedures For Preparing Food And How Can You Improve? How Can A CDM Monitor The Quality And Quatity Of Food Served?

The CDM May Need To Identify And Help Provide For Clients Who Need Special Supplemental Feedings/Snacks/Nourishments To Meet Their Assessed Needs Or Poor Po.

Standardized Recipes

CHAPTER 3 NUTRITION…………………………………………………………………………………………………………………..40

Scope of Practice of CDM in Nutrition

What Is The Role Of The Certified Dietary Manager In Nutrition Care?

How Do You Effectively Identify Nutrition Concerns? All Nutrition Areas

Dining Practice Standards (this author on the Task Force for developing)

Regulations, Surveys, Accreditation (TJC), QIS, Deficiencies

Common Nutrition Calculations/Answers………………………………………………………………………………………69

The Role of the CDM in Person Centered Care (ANFP: 1st Position Paper-written by this author)…….75

CHAPTER 4: COMMUNICATION AND PERSONNEL MANAGEMENT………………………………………………….80

How Would A CDM Define The Difference Between A Job Description, Workflows, And Job Routines, Organization Chart

How Important Is It To Know The Laws That Govern The Recruiting, Selecting And Hiring Of Employees, How Can A CDM Apply These Laws To Selection Procedures

How Does The CDM Ensure Ongoing Employee Education; How Does The CDM Address Change When Problems And Needs Are Identified

ANFP Code of Ethics………………………………………………………………………………………………………………………85

CHAPTER 5: BUSINESS OPERATIONS………………………………………………………………………………………………87

APPENDIX……………………………………………………………………………………………………………………………………..90

ANFP: TOP 10 FACTS CDMs NEED TO KNOW ABOUT THE NEW CMS LTC REGULATIONS…………………91

NEW REVISED LTC REGULATIONS (This author on CMS Task Force for Revision of F 371-Sanitation)92

WHY JOIN? The Association of Nutrition & Foodservice Professionals (ANFP)……………………………….95

Most of this Appendix to Chapter 1 was taken from Is Your Staff Competent And Survey Ready In Food Safety? www.handydietaryconsulting.com NOTE: THIS IS FOR INFORMATION/COMPETENCY BUILDING, MAY NOT BE ON CDM EXAM

1. Your Author’s Perspective on “Unsafe Food Handling Deficiencies During Survey” …………………….96

2. CMS Hospital Patient Safety Initiative Pilot -Surveyor Worksheets: Infection Control (Excerpt: Dietary Application)  and Role of the Infection Control Officer in Dietary Services………………………….98

3. FDA Food Code: Section 3.8 Special Requirements for Highly Susceptible Population (HSP)………101

4. The Policy And Procedure Manual: Managing "By The Book"…………………………………………………….102

5. Training Staff, Establishing Competencies………………………………………………………………………………….106

6. Monitoring Staff for Performance………………………………………………………………………………………………110

8.  Training on Safe Food Handling in Preparation and in Many Kitchen areas……………………………….112

FOOD SERVICE CALCULATIONS AND STANDARD FORMULAS, CONVERSIONS..……………………………….

Price: $60.00