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CDM, CFPP Cheat Sheet

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Sanitation and Safety

  • 24% of exam
  • Temperatures HACCP Cooling + Holding Storage Order Cleaning vs Sanitizing Sanitizers

Foodservice

  • 22% of exam
  • Recipes + Yield Production Systems Inventory Forecasting Meal Service QAPI

Nutrition

  • 20% of exam
  • Nutrients Therapeutic Diets Texture Diets Screening Feeding Routes Care Process

Personnel and Communications

  • 20% of exam
  • Staffing Schedules Training Discipline Communication Surveys

Business Operations

  • 14% of exam
  • Budgets Food Cost % Purchasing Specs + Bids Cost Types Revenue

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 SA

  • Food, Acidity, Temp, Time, Oxygen, Moisture
  • Temp 41-135 F Time 4 hr max Control any factor

Clean vs Sanitize SA

Clean

  • Removes soil
  • Visible debris
  • Done first

Sanitize

  • Reduces pathogens
  • On clean surface
  • Done second
  • Clean then sanitize

Cook Temp Picker SA

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

Minimum Cook Temps SA

  • Poultry 165 F / 15 sec Highest
  • 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 SA

  • 165 poultry > 155 ground > 145 fish
  • 165: poultry/reheat 155: ground/eggs 145: fish/steak

Cook Temp vs Hold Temp SA

Cook

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

Hold

  • Hot 135+
  • Cold 41-
  • Maintain over time
  • Reach vs maintain

Holding + Cooling Picker SA

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

Time + Temperature SA

  • Danger zone 41-135 F TCS
  • 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 SA

  • 135 to 70 in 2, 70 to 41 in 4
  • 6 hours total Shallow pans Stage 1 critical

HACCP vs SOP SA

HACCP

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

SOP

  • Routine procedure
  • How a task runs
  • Daily consistency
  • Risk plan vs routine

Two-Stage Cooling SA

  • Stage 1 135 to 70 F 2 hr
  • Stage 2 70 to 41 F 4 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 SA

  • 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 SA

  • 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 FO

FIFO

  • Oldest used first
  • Less spoilage
  • Standard rotation

LIFO

  • Newest used first
  • More waste
  • Avoid for food
  • Rotate oldest first

Foodservice Operations FO

  • 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 NU

  • Carb 4, Protein 4, Fat 9, Alcohol 7
  • Fat densest = 9 Carb/protein tie = 4 Alcohol = 7

Enteral vs Parenteral NU

Enteral

  • Tube into gut
  • Gut works
  • Preferred route

Parenteral

  • IV bloodstream
  • Bypasses gut
  • Gut not usable
  • Gut works, use it

Diet + Feeding Picker NU

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

Nutrients + Calories NU

  • Carbohydrate 4 cal/gram
  • Protein 4 cal/gram
  • Fat 9 cal/gram Densest
  • 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 NU

  • 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 PE

  • 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 BU

Operating

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

Capital

  • New oven
  • Long-term assets
  • Approved separately
  • Daily vs big-ticket

Business + Costing BU

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

CDM

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