{"id":2118,"date":"2015-04-10T22:07:26","date_gmt":"2015-04-10T22:07:26","guid":{"rendered":"http:\/\/examreview.net\/wp\/?p=2118"},"modified":"2018-01-29T09:12:43","modified_gmt":"2018-01-29T09:12:43","slug":"cdm-cfpp-essential-study-references-2015","status":"publish","type":"post","link":"https:\/\/examreview.net\/wp\/?p=2118","title":{"rendered":"CDM & CFPP Essential Study References 2018\/19"},"content":{"rendered":"

Certified Dietary Manager (CDM) & Certified Food Protection Professional (CFPP) ExamFOCUS Essential Study References <\/strong>
\n2018\/19 Edition (Focusing on laws, nutrition, food processing and storage)<\/strong><\/p>\n

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.<\/p>\n

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.<\/p>\n

According to the official exam blueprint, the following topics are covered:
\nGather Nutrition Data
\nApply Nutrition Data
\nProvide Food Services
\nProvide Nutrition Education
\nHire and Supervise
\nDevelop Personnel and Communications
\nProfessional Interaction
\nManage Supplies, Equipment Use, Sanitation, and Safety
\nManage Production
\nManage Business Operations<\/p>\n

This book focuses on laws, nutrition and food processing\/storage.<\/p>\n

Order link: https:\/\/www.createspace.com\/8063002<\/a><\/p>\n

Book TOC:<\/p>\n

INTELLECTUAL PROPERTIES, TRADEMARKS AND COPYRIGHTS 1
\nCONTENTS UPDATE 2
\nPAGE FORMATTING AND TYPEFACE 2
\nTHE EXAM 2
\nUNDERSTANDING OF FOOD NUTRITION 6
\nOVERVIEW 6
\nHUMAN ENERGY INTAKE 7
\nCARBOHYDRATE 7
\nFAT 8
\nIRON 9
\nCALCIUM 9
\nDIABETES MELLITUS 10
\nDIETARY INTAKE ASSESSMENT AND DATA PROCESSING 11
\nNUTRITIONAL SCREENING AND ASSESSMENT 12
\nFOOD SOIL 14
\nGLYCAEMIC INDEX 15
\nFOOD PROCESSING AND OTHER TERMS 16
\nFOOD PROCESSING, CLEANING AND COOKING 16
\nCOMMON TERMS AND THEIR CHARACTERISTICS 18
\nMAJOR FOOD HAZARDS 19
\nFOOD DATING AND LABELING 20
\nOPEN DATING 20
\nTYPES OF DATES 20
\nFOOD LABELING 21
\nFOOD PRESERVATION, PACKAGING AND STORAGE 23
\nOVERVIEW 23
\nCANNING 24
\nMODIFIED ATMOSPHERE 24
\nDRYING 24
\nCHEMICAL PRESERVATIVES 25
\nACIDIFIED FOODS 25
\nIRRADIATION 26
\nCOLD FOOD STORAGE 26
\nHOT FOOD STORAGE 27
\nDRY FOOD STORAGE 27
\nFOOD STORAGE AREAS 28
\nUTENSIL STORAGE 28
\nMICROORGANISMS 29
\nERH AND MAP 30
\nFSIS, FDA AND STATE PROGRAMS 32
\nFOOD ADVERTISEMENT 33
\nOVERVIEW OF REGULATIONS 34
\nHACCP DEFINITIONS 34
\nHACCP PRINCIPLES 35
\nORGANIZATIONS AND BODIES 37
\nREGULATING DRINKING WATER 38
\nOTHER ACTS AND REGULATIONS 39
\nFREEZING AND FOOD SAFETY 42
\nFOOD CLEANLINESS 43
\nFOOD PROCESSING AND STORAGE FACILITIES 45
\nFOOD DISTRIBUTION AND OTHER LICENSES 47
\nFOOD AND BACTERIA 48
\nFOOD TEMPERATURE MEASUREMENT 49
\nAWARENESS AND TRAINING 50
\nFOOD COLORING AND SAFETY 52<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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