A certified dietary manager, certified food protection professional (CDM, CFPP) has the education, training, and experience to competently perform the responsibilities of a dietary manager and has proven this by passing a nationally-recognized credentialing exam and fulfilling the requirements needed to maintain certified status.

On a regular basis, certified dietary managers perform the following managerial and nutritional services tasks:

Conduct routine patient/client nutritional screening which includes food/fluid intake information
Calculate nutrient intake
Identify nutrition problems and needs
Implement diet plans and physicians' diet orders using appropriate modifications
Utilize standard nutrition care procedures
Document nutritional assessment data in the medical record
Review intake records, do visual meal rounds, and document appropriateness of food intake
Participate in Patient/Client Care Conferences
Counsel patients on basic diet restrictions
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 food service 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
Write purchase specifications and orders for food, supplies and equipment
Develop annual budget and operate within budget parameters
Develop and implement policies and procedures

The Benefits of Certification for the Individual and the Facility

Earning the certified dietary manager credential is both a personal and professional accomplishment. Over 12,000 dietary managers have achieved this prestigious credential. The credential affirms that a dietary manager understands the responsibilities and is well prepared to manage a busy foodservice operation.

Achieving certified status is not only a good personal decision. It is a sound career strategy. Earning the credential will enhance a dietary manager's marketability during a job search. Food safety and sanitation certification is important to many employers because several state and local governments now require that foodservice managers be certified in food safety and sanitation. Hiring a certified dietary manager demonstrates to the public that a hospital, long-term care center, or other facility truly cares about the nutritional well-being of their clients.

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