A Certified Dietary Manager / Certified Food Protection Professional has the education, training, and experience for competently performing the responsibilities of a dietary manager and has proven this through taking and passing a nationally-recognized credentialing exam and fulfilling the requirements necessary for maintaining certified status.

CDM/CFPP ExamESSENTIALS Special Topics Study Module 

Food management is a broad process involving the proper oversight of food selection, preparation, presentation, and preservation. The food service industry relies heavily on multiple disciplines in supervising each aspect of the process to ensure the quality, taste, and safety of any food served or sold to the general public is healthy and in compliance with the variety of regulatory standards. Because of the broad range of tasks involved, the base of knowledge domains in the profession is huge.

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.

The Certification Exam is offered twice per year through an organization called ACT. During the exam you will need to mark responses on a separate answer sheet that is to be scored by computer. The exam will be scored on a pass/fail basis. Exam results will be mailed approximately six weeks after the exam.

SAMPLE TEXT on Food Safety and Sanitation

You want to know the following definitions:

Potentially hazardous food means a food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting:

(i) The rapid and progressive growth of infectious or toxigenic microorganisms;
(ii) The growth and toxin production of Clostridium botulinum; or
(iii) In raw shell eggs, the growth of Salmonella enteritidis.


Safe material means:

(a) An article manufactured from or composed of materials that may not reasonably be expected to result, directly or indirectly, in their becoming a component or otherwise affecting the characteristics of any food;

(b) An additive that is used as specified in the Federal Food, Drug, and
Cosmetic Act; or

(c) Other materials that are not additives and that are used in conformity with applicable regulations of the Food and Drug Administration.


Food establishment refers to an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption. It includes:

(i) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and

(ii) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food.


Sanitation Standard Operating Procedures (SSOPs) are written procedures that a food establishment develops and implements to prevent direct contamination or adulteration of product. The food establishment must also maintain daily records sufficient to document the implementation and monitoring of the SSOPs and any corrective action taken.

SAMPLE TEXT on HACCP

HACCP shorts for Hazard Analysis Critical Control Point system. It is “a system which identifies, evaluates, and controls hazards which are significant for food safety.” In other words, it is a system that gives confidence that food safety is being managed effectively. The system looks for hazards, or anything that could go wrong regarding product safety, and then accordingly implements controls to ensure that the product will not cause harm to the consumer.

Two important definitions here:

• A hazard is a biological, chemical or physical agent in, or condition of food, with the potential to cause an adverse health effect.

• A Critical Control Point (CCP) is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

HACCP is based on the principle that hazards affecting food safety can be either eliminated or minimized by prevention during production rather than by inspection of the finished product. It has the goal of preventing hazards at the earliest possible point in the food chain. The application of HACCP in the food industry would likely require a fundamental change in the culture or attitudes of those involved in food processing.
 

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