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Cdm Exam Review Questions Solved 100% Correct | Verified Answers
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Cdm Exam Review Questions Solved 100% Correct | Verified Answers
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Cdm Exam Review Questions Solved 100%Correct | Verified Answers
What is the first priority to consider when wanting to replace a piece of equipment? -
✔✔The first step in replacing equipment is to determine the need for the equipment (e.g.,
the need may be safety, recurring repair problems, starting a new room service project, or
"green" building initiatives.)
The CDM has just been informed that a client on a mechanical soft diet has misplaced his
dentures. What should the CDM do? - ✔✔Consult/alert speech, occupational therapy or
nursing staff according to facility policy, to observe client while eating to determine how well
he is able to eat.
When is the best time to involve employees in changes in the foodservice department? -
✔✔The best time to involve employees in change is as soon as the CDM knows about the
changes. By sharing what you know as soon as you know, you will get better cooperation from
the employees.
Several clients who ate lunch and dinner at the hospital cafeteria are complaining of flu-like
symptoms and are suggesting it could be food poisoning. What is the first step the CDM should
take? - ✔✔If someone accuses the foodservice of a foodborne illness, follow the facility
crises or foodborne illness plan. It may include asking the complaint a series of questions first
and then calling the local department of health.
The "THE RIGHT TO KNOW LAW" is the same as what regulation? - ✔✔The "RIGHT TO KNOW
LAW" is the same as the HAZARD COMMUNICATION STANDARD and ensures that all employees
receive information to inform employees about chemicals they work with.
How many gallons of iced tea are needed to provide 135 eight- oz. servings? - ✔✔To
calculate this answer, begin by multiplying 135 x 8 to determine the total number of ounces
needed. Next, you need to have memorized that there are 128 ounces in a gallon. Divide the
total ounces needed by 128 to determine the number of gallons. You may need to round up.
, 135 x 8 = 1080
1080 ./.128 = 8.44 (round up to 9 gallons)
The Department of health has decided to implement HAACP - BASED INSPECTIONS. How would
you expect to prepare for this type of inspection? - ✔✔HACCP - BASED inspections focus on
the flow of food through the facility. You should expect to identify foods that are PHF/TCS on
recipes, be ready to show standard operating procedures (SOPs) related to sanitation and
PHF/TCS, and be able to show a solid employee training program.
What would you say to an employee who continually talks during inservice sessions? -
✔✔When the employee begins talking, identify him/her by name and ask them a question
they will know the answer to or can relate to like, "how does this discussion impact your job.?"
If that doesn't work, meet with the employee after the meeting in private.
What is the purpose of a test tray? - ✔✔According to CMS regulations, if a client complains
about the food, the surveyor can request a test tray or test meal. The meal is sent to the unit
that is the farthest from the kitchen and the food will be checked for temperature and
palatability.
The facility has decided to improve ergonomic factors. Where would CDM begin? -
✔✔Ergonomics is the science of fitting the work environment to the employee. Begin by
observing employees and watch for repetitive motions such as chopping, scooping food onto
trays/plates, repetitive reaching, or workable heights that don't fit the employee.
How long should a client remain on a clear liquid diet? - ✔✔Not more than three days
without supplementation.
What section of the MDS applies to foodservice? - ✔✔Section K
What is a roux? - ✔✔Method used to thicken sauces and gravies that mixes equal amounts
of starch and fat ( example melted butter and flour).
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