Certified Dietary Manager (CDM) & Certified Food Protection Professional (CFPP) ExamFOCUS Essential Study References
2018/19 Edition (Focusing on laws, nutrition, food processing and storage)
A Certified Dietary Manager (CDM) / Certified Food Protection Professional (CFPP) demonstrates competency in the area of food protection and sanitation. The certification exam is not a nutrition exam nor a food tech exam. Rather, it is a highly comprehensive exam covering both the technical side and the business management side of the field of food service management.
One may qualify for taking the exam by completing an approved dietary manager training program OR by possessing a two-year or four-year degree in foodservice management, nutrition, or culinary arts. A combination of training and experience would also aid in the qualification process.
According to the official exam blueprint, the following topics are covered:
Gather Nutrition Data
Apply Nutrition Data
Provide Food Services
Provide Nutrition Education
Hire and Supervise
Develop Personnel and Communications
Professional Interaction
Manage Supplies, Equipment Use, Sanitation, and Safety
Manage Production
Manage Business Operations
This book focuses on laws, nutrition and food processing/storage.
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Book TOC:
INTELLECTUAL PROPERTIES, TRADEMARKS AND COPYRIGHTS 1
CONTENTS UPDATE 2
PAGE FORMATTING AND TYPEFACE 2
THE EXAM 2
UNDERSTANDING OF FOOD NUTRITION 6
OVERVIEW 6
HUMAN ENERGY INTAKE 7
CARBOHYDRATE 7
FAT 8
IRON 9
CALCIUM 9
DIABETES MELLITUS 10
DIETARY INTAKE ASSESSMENT AND DATA PROCESSING 11
NUTRITIONAL SCREENING AND ASSESSMENT 12
FOOD SOIL 14
GLYCAEMIC INDEX 15
FOOD PROCESSING AND OTHER TERMS 16
FOOD PROCESSING, CLEANING AND COOKING 16
COMMON TERMS AND THEIR CHARACTERISTICS 18
MAJOR FOOD HAZARDS 19
FOOD DATING AND LABELING 20
OPEN DATING 20
TYPES OF DATES 20
FOOD LABELING 21
FOOD PRESERVATION, PACKAGING AND STORAGE 23
OVERVIEW 23
CANNING 24
MODIFIED ATMOSPHERE 24
DRYING 24
CHEMICAL PRESERVATIVES 25
ACIDIFIED FOODS 25
IRRADIATION 26
COLD FOOD STORAGE 26
HOT FOOD STORAGE 27
DRY FOOD STORAGE 27
FOOD STORAGE AREAS 28
UTENSIL STORAGE 28
MICROORGANISMS 29
ERH AND MAP 30
FSIS, FDA AND STATE PROGRAMS 32
FOOD ADVERTISEMENT 33
OVERVIEW OF REGULATIONS 34
HACCP DEFINITIONS 34
HACCP PRINCIPLES 35
ORGANIZATIONS AND BODIES 37
REGULATING DRINKING WATER 38
OTHER ACTS AND REGULATIONS 39
FREEZING AND FOOD SAFETY 42
FOOD CLEANLINESS 43
FOOD PROCESSING AND STORAGE FACILITIES 45
FOOD DISTRIBUTION AND OTHER LICENSES 47
FOOD AND BACTERIA 48
FOOD TEMPERATURE MEASUREMENT 49
AWARENESS AND TRAINING 50
FOOD COLORING AND SAFETY 52
