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Cheat sheet

CDM, CFPP Cheat Sheet

Practice QuestionsStudy Guide

Sanitation and Safety

24%of exam

TemperaturesHACCPCooling + HoldingStorage OrderCleaning vs SanitizingSanitizers

Foodservice

22%of exam

Recipes + YieldProduction SystemsInventoryForecastingMeal ServiceQAPI

Nutrition

20%of exam

NutrientsTherapeutic DietsTexture DietsScreeningFeeding RoutesCare Process

Personnel and Communications

20%of exam

StaffingSchedulesTrainingDisciplineCommunicationSurveys

Business Operations

14%of exam

BudgetsFood Cost %PurchasingSpecs + BidsCost TypesRevenue

Quick Facts

Exam
CDM Credentialing Exam
Credential
CDM, CFPP
Questions
160 (140 scored)
Time
3 hours
Fee
$425
Body
CBDM / ANFP
Delivery
PSI (in person)
Recert
45 CE / 3 yrs

Pathogen Growth: FAT TOM

Food, Acidity, Temp, Time, Oxygen, Moisture

Temp 41-135 FTime 4 hr maxControl any factor

Clean vs Sanitize

Clean

  • Removes soil
  • Visible debris
  • Done first

Sanitize

  • Reduces pathogens
  • On clean surface
  • Done second

Clean then sanitize

Cook Temp Picker

  1. Chicken or turkey→165 F(15 sec)
  2. Stuffed meat / pasta→165 F(15 sec)
  3. Hamburger, sausage→155 F(Ground)
  4. Shell eggs (hold)→155 F(Buffet)
  5. Fish or shellfish→145 F(15 sec)
  6. Beef / pork steak→145 F(15 sec)
  7. Reheat leftovers→165 F(Within 2 hr)

Minimum Cook Temps

Poultry
165 F / 15 secHighest
Stuffing / casserole
165 F / 15 sec
Ground meat
155 F / 15 sec
Eggs (hold)
155 F / 15 sec
Seafood / fish
145 F / 15 sec
Whole roasts
145 F / 4 min
Eggs (serve now)
145 F / 15 sec
Reheat for hot hold
165 F / 2 hours

Cook Temps Ladder

165 poultry > 155 ground > 145 fish

165: poultry/reheat155: ground/eggs145: fish/steak

Cook Temp vs Hold Temp

Cook

  • 165 / 155 / 145
  • Kills pathogens
  • One-time target

Hold

  • Hot 135+
  • Cold 41-
  • Maintain over time

Reach vs maintain

Holding + Cooling Picker

  1. Keep hot food safe→135 F+(Hot hold)
  2. Keep cold food safe→41 F-(Cold hold)
  3. Cool hot batch→135-70 in 2hr(Stage 1)
  4. Finish cooling→70-41 in 4hr(Stage 2)
  5. Stage 1 too slow→Reheat / discard(Not safe)
  6. TCS 4 hr in zone→Discard(Toxins form)

Time + Temperature

Danger zone
41-135 FTCS
Max in zone
4 hours cumulative
Cold holding
41 F or below
Hot holding
135 F or above
Receiving cold TCS
41 F or below
Frozen storage
Keep solidly frozen
Thaw safely
Cooler, under 41 F
Calibrate probe
Ice bath 32 F

Cooling Two-Stage

135 to 70 in 2, 70 to 41 in 4

6 hours totalShallow pansStage 1 critical

HACCP vs SOP

HACCP

  • Hazard-based plan
  • CCPs + limits
  • Monitor + correct

SOP

  • Routine procedure
  • How a task runs
  • Daily consistency

Risk plan vs routine

Two-Stage Cooling

Stage 1
135 to 70 F2 hr
Stage 2
70 to 41 F4 hr
Total time
6 hours max
Stage 1 missed
Reheat or discard
Speed cooling
Shallow pans, ice bath
Blast chiller
Fast safe cooling

HACCP 7 Principles

1 Hazard analysis
Identify risks
2 CCP
Control point
3 Critical limit
Measurable value
4 Monitor
Check CCPs
5 Corrective action
Fix deviation
6 Verify
Confirm it works
7 Recordkeeping
Document logs

Sanitizers + Storage

Chlorine
50-100 ppm
Quat (QAC)
200 ppm
Iodine
12.5-25 ppm
Hot-water sanitize
171 F immerse
Test strips
Verify ppm
Storage order
By cook temp
Top shelf
Ready-to-eat
Bottom shelf
Raw poultry

FIFO vs LIFO

FIFO

  • Oldest used first
  • Less spoilage
  • Standard rotation

LIFO

  • Newest used first
  • More waste
  • Avoid for food

Rotate oldest first

Foodservice Operations

Standardized recipe
Consistent yield, cost
Yield
Portions a recipe makes
Conversion factor
Desired / original yield
AP weight
As purchased, with waste
EP weight
Edible, after prep
Cycle menu
Rotating menu set
Par level
Reorder threshold
FIFO
First in, first out
Batch cooking
Small loads, fresher
Cook-chill
Cook, chill, reheat

Calories per Gram

Carb 4, Protein 4, Fat 9, Alcohol 7

Fat densest = 9Carb/protein tie = 4Alcohol = 7

Enteral vs Parenteral

Enteral

  • Tube into gut
  • Gut works
  • Preferred route

Parenteral

  • IV bloodstream
  • Bypasses gut
  • Gut not usable

Gut works, use it

Diet + Feeding Picker

  1. Trouble swallowing→Pureed(Dysphagia)
  2. Trouble chewing→Mechanical soft(Texture)
  3. Rest the GI tract→Clear liquid(Short-term)
  4. Gut works, no PO→Enteral(Tube feed)
  5. Gut not usable→Parenteral(IV)
  6. Small appetite→Fortify foods(Nutrient-dense)

Nutrients + Calories

Carbohydrate
4 cal/gram
Protein
4 cal/gram
Fat
9 cal/gramDensest
Alcohol
7 cal/gram
6 nutrient classes
Carb, protein, fat
Non-energy three
Vitamins, minerals, water
Nutrient-dense
Nutrients per calorie
Fortification
Boost intake, same size

Diets + Care

Therapeutic diet
Provider-ordered modification
Clear liquid
Short-term, incomplete
Mechanical soft
Chewing difficulty
Pureed
Dysphagia, aspiration risk
Enteral
Tube, working gut
Parenteral
IV, bypass gut
Screening
Flag at-risk clients
NCP steps
Assess, dx, intervene, monitor
Liberalized diet
Client rights, quality life

Personnel + Communication

Job description
Duties of position
Job specification
Required qualifications
Recruitment
Attract applicants
Selection
Choose best candidate
Orientation
First-days introduction
In-service
On-site skill refresh
Progressive discipline
Verbal, written, suspend, fire
Master schedule
Recurring staffing pattern
Daily schedule
Adjust for absences

Operating vs Capital Budget

Operating

  • Food + labor
  • Recurring costs
  • Day-to-day

Capital

  • New oven
  • Long-term assets
  • Approved separately

Daily vs big-ticket

Business + Costing

Operating budget
Recurring daily costs
Capital budget
Major equipment buys
Fixed cost
Same any volume
Variable cost
Rises with volume
Food cost %
Food cost / sales
PPD
Cost per patient day
FTE
Full-time equivalent
Purchase spec
Written quality detail
Competitive bid
Multiple vendor quotes
GPO
Group purchasing org

Common Traps

Clean vs sanitize

Clean removes soil ≠ Sanitize kills germs

Cook vs hold temp

Cook reaches once ≠ Hold maintains over time

Reheat vs hot hold

Reheat 165 F ≠ Hot hold 135 F

Enteral vs parenteral

Enteral via gut ≠ Parenteral via IV

Screening vs assessment

CDM screens ≠ RDN assesses

Operating vs capital

Operating recurring ≠ Capital equipment

Last Minute

  1. 1.Weights: 24/22/20/20/14
  2. 2.Danger zone 41-135 F
  3. 3.TCS max 4 hours
  4. 4.Poultry 165, ground 155, fish 145
  5. 5.Hot hold 135, cold hold 41
  6. 6.Cool 135-70-41 in 6 hr
  7. 7.Reheat leftovers to 165 F
  8. 8.Clean first, sanitize second
  9. 9.Storage order by cook temp
  10. 10.FIFO rotates oldest first
  11. 11.Fat 9 cal, carb/protein 4
  12. 12.Gut works = enteral feeding

CDM

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