Your FREE CDM Flashcards 2026 – 200+ Cards

1) Nutrition Assessment, 2) Nutrition Diagnosis, 3) Nutrition Intervention, 4) Nutrition Monitoring & Evaluation. It is the standardized problem-solving method dietetics professionals use to provide individualized care.

Screening is a quick process to identify people at nutrition risk (a CDM can perform it). Assessment is the in-depth data gathering and evaluation that follows — collecting food history, anthropometrics, labs, and medical history.

Carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, and alcohol 7 kcal/g. (Remember 4-4-9.)

Carbohydrate 45–65%, protein 10–35%, and fat 20–35% of total daily calories.

A short-term diet of liquids you can see through and that leave little residue — water, broth, plain gelatin, clear juices, tea. Used briefly before/after procedures; it is not nutritionally adequate long-term.

A texture-modified diet of foods that are easy to chew and swallow (ground, mashed, or moist) for residents with chewing or swallowing difficulty. The IDDSI framework standardizes texture and thickened-liquid levels.

It provides a steady, consistent amount of carbohydrate at each meal and snack to help control blood glucose, rather than restricting total calories alone.

Sodium, potassium, phosphorus, and often fluid; protein is controlled based on the stage of disease and whether the patient is on dialysis.

A high-fiber diet, which adds stool bulk and reduces pressure in the colon. (During an acute diverticulitis flare, a temporary low-fiber diet may be used.)

Vitamin B12 requires intrinsic factor, a protein produced by the stomach. Without it (e.g., pernicious anemia), B12 is poorly absorbed.

Delivering a liquid formula through a tube into a working gastrointestinal tract (e.g., nasogastric or PEG tube) when a person cannot eat enough by mouth. 'If the gut works, use it.'

Calcium and vitamin D, to help prevent osteoporosis. Older adults also need adequate protein, fluid, and fiber, and often have lower calorie needs.

The four-step method for individualized nutrition care: assessment, diagnosis, intervention, and monitoring and evaluation.

The credentialed professional who diagnoses nutrition problems and orders therapeutic diets; the CDM screens, collects data, and implements care under the RDN's direction.

Acceptable Macronutrient Distribution Range — the percentage of total calories recommended from each macronutrient: carbohydrate 45–65%, protein 10–35%, fat 20–35%.

A meal plan modified for a medical condition — for example, consistent-carbohydrate (diabetes), low-sodium/cardiac, renal, or texture-modified (dysphagia).

A diet altered in texture (e.g., mechanical soft or puréed) and/or liquid thickness for residents with chewing or swallowing difficulty; the IDDSI framework standardizes the levels.

Liquid formula delivered through a tube into a working GI tract when a person cannot eat enough by mouth ('if the gut works, use it').

A protein made by the stomach that is required to absorb vitamin B12; without it, deficiency develops.

Nutrients the body needs in large amounts that provide energy: carbohydrate (4 kcal/g), protein (4 kcal/g), and fat (9 kcal/g). Water is sometimes included as a macronutrient because it is needed in large quantities.

Vitamins and minerals the body needs in small amounts. They provide no calories but are essential for metabolism, immunity, bone health, and other functions.

A protein containing all nine essential amino acids in adequate amounts. Most animal proteins (meat, eggs, dairy, fish) and soy are complete; most plant proteins are incomplete and are combined to complement one another.

The nine amino acids the body cannot synthesize and must obtain from food: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

A fat that is solid at room temperature, found mainly in animal products and tropical oils. Diets high in saturated fat raise LDL cholesterol; the Dietary Guidelines recommend limiting it to under 10% of calories.

An unsaturated fat (largely from partial hydrogenation) that raises LDL and lowers HDL cholesterol. The FDA has eliminated artificial trans fat (partially hydrogenated oils) from the food supply.

The indigestible part of plant foods. Soluble fiber (oats, beans, fruit) helps lower cholesterol and blood glucose; insoluble fiber (whole grains, vegetables) adds stool bulk and aids regularity.

A set of reference values for nutrient intake (including RDA, AI, EAR, and UL) used to plan and assess diets for healthy people in the U.S. and Canada.

The average daily nutrient intake estimated to meet the needs of about 97–98% of healthy people in a given life-stage and sex group.

The highest average daily nutrient intake unlikely to pose a risk of adverse health effects for almost all people. Intake above the UL increases the risk of toxicity.

Weight in kilograms divided by height in meters squared (kg/m²). Adult categories: underweight <18.5, normal 18.5–24.9, overweight 25–29.9, obese ≥30. It is a screening tool, not a diagnosis.

A quick estimate of desirable weight. Men: 106 lb for 5 ft + 6 lb per inch over 5 ft. Women: 100 lb for 5 ft + 5 lb per inch over 5 ft. A ±10% frame adjustment may be applied.

Physical body measurements used in nutrition assessment, such as height, weight, BMI, body composition, and circumferences. They help evaluate growth and nutritional status.

A clinically significant red flag for malnutrition risk: roughly ≥5% of body weight in 1 month, ≥7.5% in 3 months, or ≥10% in 6 months. It triggers further nutrition assessment.

A serum protein historically used as a nutrition status indicator. Because it has a long half-life and is affected by inflammation and hydration, it is now considered a marker of illness severity rather than protein status.

A serum protein with a short half-life (~2 days) once used to track short-term protein-nutrition changes; like albumin, it is heavily influenced by inflammation and is not a reliable standalone malnutrition marker.

Difficulty swallowing, increasing the risk of choking and aspiration. It is managed with texture-modified foods and thickened liquids, often guided by a speech-language pathologist and the IDDSI framework.

The International Dysphagia Diet Standardisation Initiative — a global, color-coded scale of food textures (Levels 3–7) and drink thicknesses (Levels 0–4) to standardize diets for people with dysphagia.

A smooth, cohesive, lump-free texture that holds its shape on a spoon and does not require chewing. Used for people with significant chewing or swallowing impairment.

Liquids thickened to slow flow and reduce aspiration risk in dysphagia. IDDSI levels include Slightly Thick (1), Mildly Thick/nectar (2), Moderately Thick/honey (3), and Extremely Thick/spoon-thick (4).

The inhalation of food, liquid, or saliva into the airway and lungs, which can cause aspiration pneumonia. Preventing it is a key goal of dysphagia diet modifications.

Delivering nutrients intravenously, bypassing the GI tract, for patients whose gut cannot be used. Total parenteral nutrition (TPN) provides complete nutrition through a central vein.

Dietary Approaches to Stop Hypertension — an eating pattern rich in fruits, vegetables, whole grains, and low-fat dairy and low in sodium and saturated fat, shown to lower blood pressure.

A diet restricting sodium (commonly to about 2,000 mg/day) to help manage hypertension, heart failure, and edema. Processed and canned foods are the main sources to limit.

An eating pattern low in saturated and trans fat, sodium, and added sugar and high in fiber, used to reduce cardiovascular risk. It emphasizes fruits, vegetables, whole grains, lean protein, and healthy fats.

A diet eliminating wheat, barley, rye, and their derivatives, required for people with celiac disease or non-celiac gluten sensitivity. Oats must be certified gluten-free to avoid cross-contact.

The inability to digest lactose due to low lactase enzyme, causing GI symptoms. It is managed with lactose-free or reduced-lactose products and lactase supplements, not a milk-protein allergy.

A diet of foods liquid at body temperature — milk, strained soups, ice cream, pudding, and clear liquids. A transitional step between clear liquids and solid food; it can be made nutritionally adequate with supplements.

A diet limiting fiber and other foods that increase stool bulk, used for conditions such as acute diverticulitis, bowel inflammation, or pre/post bowel surgery.

A food that provides substantial vitamins, minerals, and other beneficial nutrients relative to its calories — for example, vegetables, fruits, whole grains, and lean proteins with little added sugar or fat.

Vitamins absorbed with dietary fat and stored in body fat and the liver. Because they are stored, excessive intake (often from supplements) can build up to toxic levels.

Vitamins not stored in large amounts; excess is excreted in urine, so regular intake is needed. They include the eight B vitamins and vitamin C.

A deficiency causing poor wound healing, bleeding gums, and weakness. Vitamin C also aids iron absorption and collagen formation; good sources are citrus, peppers, and tomatoes.

The most common nutritional anemia, marked by fatigue and pallor from inadequate hemoglobin. It is addressed with iron-rich foods (red meat, beans, fortified grains) and vitamin C to enhance absorption.

Sodium is the main electrolyte regulating fluid balance and blood pressure. Excess sodium can cause fluid retention; restriction is used in heart failure, hypertension, and renal disease.

An electrolyte important for nerve and muscle function and blood pressure. It is increased in DASH-style eating but restricted in advanced kidney disease, where the body cannot excrete it.

Wound healing of pressure injuries requires increased protein, calories, fluid, vitamin C, and zinc to support tissue repair. Malnutrition is a major risk factor.

A less-restrictive diet approach favored in long-term care to improve intake, weight, and quality of life, since rigid therapeutic diets often reduce food acceptance in frail older residents.

A common risk in elderly residents from reduced thirst, illness, or medications, causing confusion, constipation, and UTIs. Prevention includes offering fluids regularly and monitoring intake and output.

Nutrition and Dietetic Technician, Registered — a credentialed professional who works under or alongside an RDN, often performing nutrition screening, education, and foodservice management.

The USDA's food-group guidance icon that divides a plate into fruits, vegetables, grains, and protein with a side of dairy, translating the Dietary Guidelines into practical meal planning.

A record of the calories (and often protein) a patient actually consumes over a set period, used to assess whether intake meets estimated needs and to guide nutrition intervention.

The energy the body uses at complete rest to maintain vital functions. It is the largest component of total daily energy expenditure and is influenced by age, sex, body size, and lean mass.

A recipe adapted and tested for a specific operation that always specifies ingredients, exact quantities, preparation steps, total yield, and portion size — so quality, quantity, cost, and nutrition stay consistent every time.

RCF = desired yield ÷ original yield. Multiply every ingredient quantity by the RCF. Example: scaling 50 portions up to 175 portions gives an RCF of 175 ÷ 50 = 3.5.

AP is the weight as delivered; EP is the usable weight after trimming, peeling, deboning, or cooking loss. The difference is the yield loss.

AP weight = EP needed ÷ yield %. Example: needing 30 lb EP carrots at 90% yield requires 30 ÷ 0.90 = 33.3 lb AP.

First In, First Out — rotating stock so the oldest products (soonest use-by dates) are used first. It reduces spoilage and waste and supports food safety.

The minimum amount of an item that should be on hand to meet demand until the next delivery. When stock drops to par, you reorder.

A selective menu lets the customer/patient choose among options; a nonselective menu serves a single set meal with no choices. Cycle menus rotate a planned set of menus over a fixed period.

Estimating how much food and how many portions will be needed (based on census, history, and trends) so the right amount is purchased and produced — minimizing waste and shortages.

A perpetual inventory continuously tracks stock as items are received and issued; a physical inventory is an actual hands-on count taken periodically. Physical counts verify the perpetual records.

A recipe tested for a specific operation that always specifies ingredients, exact quantities, preparation steps, total yield, and portion size — keeping quality, quantity, cost, and nutrition consistent.

Desired yield ÷ original yield. Each ingredient amount is multiplied by the RCF to scale a recipe up or down.

The weight of a food as delivered, before any trimming, peeling, deboning, or cooking loss.

The usable weight of a food after trimming, peeling, deboning, or cooking loss. EP = AP × yield %.

The share of an as-purchased food that remains edible after trimming and prep. It is used to convert between AP and EP weights.

A stock-rotation method in which items with the soonest use-by date are used first, reducing spoilage and waste and supporting food safety.

The minimum amount of an item to keep on hand to meet demand until the next delivery; reorder when stock reaches par.

A set of menus planned to rotate over a fixed period (e.g., 4 weeks) before repeating.

A foodservice system in which food is fully cooked, rapidly chilled, stored cold, then reheated before service. It allows advance preparation while controlling time-temperature safety.

A system where food is prepared and served on the same premises shortly before service, with little holding. It offers freshness and flexibility but requires labor at peak times.

Assembling individual patient/resident trays at one central location (often a tray line) before transport to units, improving portion control and consistency.

Bulk food sent to satellite kitchens or units where trays or plates are assembled close to the point of service, improving food temperature and freshness at the unit.

Serving a consistent, predetermined amount of each item using scoops, ladles, scales, or pre-portioned packs. It controls cost, ensures fair distribution, and supports nutritional accuracy.

A portioning tool numbered by how many level scoops equal one quart — a #8 scoop yields about 1/2 cup, a #16 about 1/4 cup. Higher numbers mean smaller portions.

A large cooking vessel heated by steam circulating in its walls, providing even, gentle heat for soups, sauces, and large-batch cooking with little scorching.

An oven with a fan that circulates hot air, cooking food faster and more evenly than a conventional oven, usually at a lower temperature setting.

A versatile oven that combines convection heat and steam, allowing roasting, steaming, baking, and rethermalizing in one unit with precise control.

Equipment that rapidly lowers the temperature of hot food to safely pass through the cooling danger zone, helping meet the two-stage cooling requirement.

The number of days a cycle menu runs before repeating (commonly 3–5 weeks in healthcare). A longer cycle reduces monotony and is often required by long-term care regulations.

Considerations when building a menu: nutritional adequacy, resident preferences and culture, budget, staff skill, equipment capacity, food availability, and variety in color, texture, and flavor.

A written plan telling the kitchen what to prepare, in what quantity, when, by whom, and how — coordinating forecasting, recipes, and staffing for each meal.

Preparing food in smaller, timed batches throughout service rather than all at once, so food stays fresh, hot, and at safe temperatures and waste is reduced.

Inspecting incoming deliveries against the invoice and purchase order for correct quantity, quality, temperature, and condition before accepting and storing them.

A detailed written description of the exact product wanted (grade, size, brand, packaging, count), ensuring vendors supply consistent quality and allowing fair price comparison.

A purchasing contract directing most of an operation's orders to one main distributor in exchange for better pricing, service, and simplified ordering.

Requesting price quotes from multiple suppliers for specified products and selecting based on price and quality. Common in publicly funded operations to ensure fairness.

How many times inventory is used and replaced in a period (cost of food used ÷ average inventory value). High turnover means fresh, efficiently managed stock; very low turnover ties up cash and risks spoilage.

Storing non-perishables in a cool, dry, well-ventilated area at 50–70°F, on shelving at least 6 inches off the floor, away from chemicals and out of direct sunlight.

Cold holding requires keeping TCS food at 41°F or below. Refrigerators should be monitored regularly to ensure they maintain this temperature.

Frozen food should be held at 0°F or below to keep it frozen solid. Freezing stops microbial growth but does not kill all pathogens.

Store foods by final cook temperature: ready-to-eat on top, then seafood, whole cuts of beef/pork, ground meat, and raw poultry on the bottom — preventing raw juices from dripping onto safer foods.

Arranging and decorating food to enhance appeal through color, texture, and contrast. Good presentation improves intake, especially among residents with reduced appetite.

An organized sequence of stations where patient trays are assembled with the correct diet items in order, improving speed, accuracy, and portion consistency.

Information on a patient's tray card specifying diet order, texture, fluid consistency, allergies, and preferences, ensuring each tray matches the prescribed diet.

Measuring the food residents leave uneaten to evaluate menu acceptance, portion sizes, and nutritional intake, then adjusting menus or portions to reduce waste.

Holding cooked TCS food for service at 135°F or above to prevent pathogen growth. Food held below 135°F must be reheated or discarded per time-control rules.

A style in which the manager makes decisions unilaterally and closely supervises staff without seeking their input. It can be useful in emergencies but limits buy-in.

Speak with each employee individually to understand each perspective before bringing them together to work toward a resolution. Stay objective and fact-based.

A clear, written plan with specific expectations, timelines, and support used when an employee continues to underperform after initial coaching. It documents the path to improvement (progressive discipline).

Training employees to perform more than one role so they can interchange tasks. It increases scheduling flexibility, coverage during absences, and teamwork.

A written document listing the duties, responsibilities, required skills, and reporting relationships of a position. It guides hiring, training, evaluation, and accountability.

Communicate the benefits and reasons for the change transparently, involve staff early, and provide thorough training and support so they understand and accept it.

Clear messages plus feedback: encourage questions and confirm understanding (two-way communication). Combine verbal, nonverbal, and written channels appropriately.

A style in which the manager makes decisions unilaterally and closely supervises staff without seeking their input.

A clear, written plan with goals, timelines, and support used when an employee keeps underperforming after coaching — a step in progressive discipline.

The structured introduction of a new hire to the organization, policies, safety, job duties, and team. Effective orientation improves performance, retention, and compliance.

Teaching skills by having employees perform tasks under supervision at the actual work site. It is practical and immediate but should follow a planned, consistent method.

A style in which the manager invites staff input before making decisions, increasing buy-in, morale, and creativity, though it can slow decision-making.

A hands-off style where the manager gives staff wide autonomy and minimal direction. It works with skilled, self-motivated teams but can lead to confusion if guidance is needed.

A formal, periodic review comparing an employee's performance to job standards and goals. It guides feedback, development, raises, and documentation.

A graduated approach to correcting behavior: typically verbal warning, written warning, suspension, then termination. Each step is documented and gives the employee a chance to improve.

A plan assigning the right number and mix of employees to shifts to meet workload and budget. Good scheduling balances coverage, labor cost, and employee needs.

A unit expressing staffing as full-time positions; one FTE equals about 40 hours per week (2,080 hours/year). Two half-time employees equal one FTE.

Tracking output relative to labor input, such as meals served per labor hour or labor minutes per meal, to evaluate efficiency and control labor cost.

Assigning responsibility and authority for a task to an employee while retaining accountability for the outcome. It develops staff and frees the manager for higher-level work.

A theory that people are driven by ascending needs — physiological, safety, social, esteem, and self-actualization. Managers motivate by addressing the level relevant to each employee.

Fully focusing on a speaker, confirming understanding, and responding thoughtfully. It improves communication, reduces conflict, and builds trust between managers and staff.

A formal, documented process for employees to raise and resolve workplace complaints fairly. It promotes fairness and is often required in unionized or large operations.

Activities and practices that strengthen cooperation, trust, and communication among employees, improving morale and the quality and efficiency of the department's work.

Ongoing, on-site education for current staff on topics such as food safety, sanitation, diets, or new procedures, keeping skills current and meeting regulatory requirements.

The rate at which staff leave and must be replaced. High turnover raises hiring and training costs and lowers consistency; it is reduced through good hiring, training, and engagement.

The process of attracting applicants and choosing the best fit through job postings, applications, interviews, and reference checks, guided by the job description and legal hiring practices.

Specific, timely, behavior-focused information given to help an employee improve, balancing recognition of strengths with clear, actionable areas to develop.

41°F to 135°F (5°C to 57°C) — the range in which foodborne pathogens grow most rapidly. Growth is fastest between 70°F and 125°F. Limit TCS food to about 4 hours total in this zone.

Food, Acidity, Temperature, Time, Oxygen, Moisture — the six conditions pathogens need to grow. A manager controls Time and Temperature most directly.

1) Conduct a hazard analysis, 2) determine critical control points (CCPs), 3) establish critical limits, 4) monitor, 5) establish corrective actions, 6) verify, 7) keep records.

A step in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level (often cooking, cooling, or holding). Each CCP has a measurable critical limit.

165°F for less than 1 second (instantaneous). This also applies to stuffing, stuffed foods, and dishes containing previously cooked TCS food — the highest temperature on the cook ladder.

155°F for 17 seconds (e.g., ground beef and pork). Grinding spreads surface bacteria throughout, so ground meat needs a higher temperature than whole cuts (145°F).

Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within the next 4 hours — 6 hours total. The first 2-hour stage is critical; if missed, reheat to 165°F and restart or discard.

Norovirus, Hepatitis A, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli (STEC). A handler diagnosed with any of them must be excluded and the regulatory authority notified.

Bacillus cereus, a spore-forming bacterium. Its spores survive cooking and grow if rice is time-temperature abused — cool and hold rice properly.

Cleaning removes food, soil, and grease from a surface; sanitizing reduces remaining pathogens on a cleaned surface to safe levels. You must clean before you sanitize.

50 to 99 ppm with about 7 seconds of contact time, in water ≥75°F at pH 10 or lower. Verify with a test kit; replace a weak batch rather than adding concentrate.

Wash (detergent, water ≥110°F) → Rinse (clean water) → Sanitize (correct ppm or hot water 171°F for 30 sec) → Air-dry. Never towel-dry.

Exclude for vomiting, diarrhea, jaundice, or a Big 6 diagnosis. Restrict for sore throat with fever — but exclude instead when serving a highly susceptible population (HSP).

A Class K extinguisher, designed for cooking oils and fats. Never use water on a grease fire.

The USDA (U.S. Department of Agriculture). The FDA oversees most other foods and publishes the model Food Code.

A model set of food safety regulations the FDA publishes and updates. It is not federal law; state and local health departments adopt it into their own enforceable codes.

Time/Temperature Control for Safety food — food that needs time and temperature control to limit pathogen growth (meat, poultry, dairy, eggs, cooked rice, cut melon, cut leafy greens, cut tomatoes, and more).

41°F to 135°F (5°C to 57°C) — the range in which foodborne pathogens grow most rapidly. TCS food should spend about 4 hours maximum here.

The six conditions pathogens need to grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture. A manager most directly controls Time and Temperature.

Cooling TCS food from 135°F to 70°F within 2 hours, then 70°F to 41°F within the next 4 hours (6 hours total). The first stage is the most critical.

Hazard Analysis and Critical Control Points — a food safety management system that controls hazards at specific points in the flow of food.

A point in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level (often cooking, cooling, or holding).

A measurable minimum or maximum value that must be met to control a hazard at a CCP — for example, cooking poultry to 165°F.

Six highly contagious pathogens a diagnosed food handler must be excluded over: Norovirus, Hepatitis A, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli (STEC).

The transfer of pathogens from one surface or food to another — for example, raw chicken juices dripping onto a ready-to-eat salad.

Reducing the pathogens on a cleaned surface to safe levels, by heat or by chemical sanitizer (e.g., chlorine at 50–99 ppm). Always clean before sanitizing.

A model set of food safety regulations the FDA publishes; states and localities adopt it into their own enforceable codes. It is not itself federal law.

Practices that prevent contamination by handlers: thorough handwashing, clean uniforms, hair restraints, trimmed nails, no jewelry beyond a plain band, and staying home when ill.

Wet hands with warm water, apply soap, scrub all surfaces for 10–15 seconds, rinse, and dry with a single-use towel — for at least 20 seconds total. Required after using the restroom, handling raw food, and touching the face.

Food handlers should not touch ready-to-eat food with bare hands; they must use gloves, tongs, deli sheets, or other utensils to prevent contamination.

Disposable gloves worn for handling ready-to-eat food. They must be changed when torn, soiled, after touching raw food, or between tasks, and are never a substitute for handwashing.

The unintended transfer of an allergen from one food to another via shared equipment, surfaces, oil, or hands. It is prevented with separate utensils, cleaned surfaces, and careful preparation.

Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame — the major allergens that must be declared on U.S. food labels (sesame added in 2023).

A bacterium commonly linked to poultry, eggs, and produce, causing diarrhea, fever, and cramps. Control by cooking poultry to 165°F, avoiding cross-contamination, and proper handwashing.

A bacterium that grows at refrigeration temperatures and is dangerous to pregnant women, newborns, and the immunocompromised. It is linked to deli meats, soft cheeses, and unpasteurized dairy.

A spore-forming bacterium called the 'cafeteria germ,' associated with large batches of meat, gravy, and stew held too long at improper temperatures. Controlled by proper holding, cooling, and reheating.

A bacterium producing a deadly toxin in low-oxygen, low-acid conditions, linked to improperly canned foods and damaged cans. Reject swollen, dented, or leaking cans.

A bacterium carried on skin and in the nose that produces a heat-stable toxin in food handled by ill or unhygienic workers. Controlled by good personal hygiene and proper temperature control.

A highly contagious virus causing vomiting and diarrhea, often spread by ill food handlers and contaminated ready-to-eat food. Exclude sick handlers and emphasize handwashing.

A virus transmitted through the fecal-oral route by infected food handlers, causing jaundice and liver illness. Prevention relies on handwashing, excluding ill handlers, and vaccination.

Reheat TCS food to an internal 165°F for 15 seconds within 2 hours before placing it in hot holding. Reheating for immediate service has no minimum temperature requirement.

Cook whole cuts of beef, pork, veal, lamb, and seafood to a minimum internal 145°F for 15 seconds. Whole-muscle roasts may use lower temperatures with longer hold times.

Plant foods, grains, and legumes cooked and then hot-held require a minimum internal temperature of 135°F.

Thaw food in the refrigerator (41°F or below), under running water 70°F or below, in the microwave if cooked immediately, or as part of the cooking process. Never thaw at room temperature.

A common chemical sanitizer effective in water 75°F or above; concentration follows the manufacturer's label (often ~200 ppm). Verify strength with a test kit.

Sanitizing by immersion in water at least 171°F for 30 seconds, or via a high-temp dishmachine reaching 180°F at the manifold (160°F at the dish surface).

A program preventing and controlling pests by denying them food, water, and shelter; sealing entry points; maintaining sanitation; and using a licensed pest control operator when needed.

A written plan listing what must be cleaned, how, when, and by whom throughout the facility, ensuring all areas and equipment are maintained on a routine basis.

A document for each hazardous chemical describing its hazards, safe handling, storage, and first aid. OSHA's Hazard Communication standard requires SDSs be accessible to staff.

Using 'wet floor' signs, slip-resistant shoes, prompt spill cleanup, and proper drainage to prevent the most common foodservice injury — slips, trips, and falls.

Food Cost % = (Cost of Food Sold ÷ Food Sales Revenue) × 100. Cost of Food Sold = Beginning inventory + Purchases − Ending inventory. It shows the share of revenue consumed by food.

An operating budget covers day-to-day income and expenses (food, labor, supplies) for a period. A capital budget plans large, long-term purchases like equipment or renovations.

A calculation of the minimum sales (or volume) needed to cover total costs — the point where revenue equals expenses and there is neither profit nor loss.

A planning tool that identifies internal Strengths and Weaknesses and external Opportunities and Threats to guide strategy and decision-making.

CQI is an ongoing effort to improve processes and outcomes. The PDCA cycle — Plan, Do, Check, Act — is the repeating method used to test and refine improvements.

To control food costs and protect the operation's profitability and budget. Rising COGS without rising revenue signals waste, theft, over-portioning, or supplier-price problems.

To ensure ongoing compliance with evolving regulations and standards (e.g., CMS long-term-care requirements), maintain quality, and provide a record for surveys and audits.

Forecasting sales/census estimates how much food to purchase and prepare, which drives the operating budget and prevents both shortages and costly over-purchasing.

Certified Dietary Manager, Certified Food Protection Professional — the nationally recognized credential for dietary managers in non-commercial foodservice, earned by passing the CBDM credentialing exam.

Certifying Board for Dietary Managers — the credentialing arm of the Association of Nutrition & Foodservice Professionals (ANFP) that administers the CDM exam.

(Cost of food sold ÷ food sales) × 100 — the share of revenue consumed by food; a core profitability and cost-control metric.

A calculation of the minimum sales needed to cover total costs — the point where revenue equals expenses and there is neither profit nor loss.

An ongoing, data-driven effort to improve processes and outcomes, often using the Plan-Do-Check-Act (PDCA) cycle.

(Labor cost ÷ total revenue or operating budget) × 100. Labor is typically the largest controllable expense in foodservice, so managing it is central to budget control.

Fixed costs (rent, salaried management, insurance) stay constant regardless of volume; variable costs (food, hourly labor, supplies) rise and fall with the number of meals produced.

Total foodservice cost divided by the number of meals or patient days served, used to benchmark efficiency and compare performance against budget or other facilities.

Comparing budgeted figures to actual results to identify and explain differences (variances), then taking corrective action on unfavorable trends in food, labor, or supply costs.

Federal Centers for Medicare & Medicaid Services requirements for nursing facilities, including food and nutrition standards surveyed via F-Tags. Noncompliance can result in citations and penalties.