A Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) has passed a nationally recognized credentialing exam offered by the Certifying Board for Dietary Managers. Continuing education is required to maintain these credentials. The exam is written by content experts, and administered by The American College Testing Program (ACT). The exam consists of 200 questions that have been pre-tested and proven valid and reliable. Questions cover 10 competency areas which fall under four major headings: Nutrition, Management of Food Service, Sanitation, and Human Resource Management. The CDM, CFPP credentials indicate that these individuals have the training and experience to competently perform the responsibilities of a dietary manager.

CDM, CFPPs work together with registered dietitians to provide quality nutritional care for clients and perform the following tasks on a regular basis:

Conduct routine client nutritional screening which includes food/fluid intake information
Calculate nutrient intake
Identify nutrition concerns and make appropriate referrals
Implement diet plans and physicians’ diet orders using appropriate modifications
Utilize standard nutrition care procedures
Document nutritional screening data in the medical record
Review intake records, do visual meal rounds, and document food intake
Participate in client care conferences
Provide clients with basic nutrition education
Specify standards and procedures for food preparation
Continuously improve care and service using quality management techniques
Supervise preparation and serving of therapeutic diets and supplemental feedings
Manage a sanitary foodservice environment
Protect food in all phases of preparation, holding, service, cooling, and transportation
Purchase, receive, and store food following established sanitation and quality standards
Purchase, store, and ensure safe use of chemicals and cleaning agents
Manage equipment use and maintenance
Develop work schedules, prepare work assignments
Prepare, plan, and conduct departmental meetings and in-service programs
Interview, hire, and train employees
Conduct employee performance evaluations
Recommend salary and wage adjustments for employees
Supervise, discipline, and terminate employees
Supervise business operations of dietary department
Prepare purchase specifications and orders for food, supplies, and equipment
Develop annual budget and operate within budget parameters
Develop and implement policies and procedures

For further information, contact Dietary Managers Association at 800.323.1908, or send an e-mail to: info@dmaonline.org.