Maintain Your Credentials

CBDM Guide to Maintaining Your Credentials

About the Certifying Board for Dietary Managers

CBDM Mission

Promote excellence and industry best practices through administering and maintaining the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) credential for foodservice professionals.

CBDM Vision

Every foodservice operation will employ a CDM, CFPP.

CBDM Values Statement

The Certifying Board for Dietary Managers Values

  • Integrity
  • CDM, CFPP certification process
  • Collaboration
  • Continuing education
  • Industry excellence
  • Commitment to customers

Code of Ethics for Certified Dietary Managers

The Certifying Board for Dietary Managers (CBDM) has a formal policy, the Code of Ethics for the Certified Dietary Manager, and procedures which incorporate due process, for the discipline of certificants. The Code of Ethics and procedures include the sanction of revocation of the credential, for conduct which clearly indicates incompetence, unethical behavior, and physical or mental impairment affecting the performance of the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).

The CBDM believes it is in the best interests of the profession and the public it serves that a Code of Ethics provide guidance to CDMs in their professional practice and conduct. The CBDM has developed a Code of Ethics to reflect the ethical principles guiding the CDM and to outline commitments and obligations of the CDM to self, client, society, and the profession.

The Ethics Code applies in its entirety to all CDMs (including those who are not ANFP members). The aforementioned are referred to in the Code as “Certified Dietary Managers.” View the CDM, CFPP Credential Code of Ethics.

Scope of Practice

The CDM, CFPP is the only credential listed in addition to the Registered Dietitian Nutritionist that is qualified to participate as defined by scopes of practice. A scope of practice is a critical component in defining the role of any credentialed professional. View the Scope of Practice.

CDM Certification Program


The CDM Certification Program requires that Certified Dietary Managers maintain certification either by retaking the credentialing exam, or by demonstrating ongoing competence through continuing education. The following terms are integral to the certification program and are defined as follows:

Recertification - Requirements and procedures established as part of the certification program that certificants must meet to maintain competence and renew their certification.

Continuing Education - Education and training activities that certificants engage in to receive credit for the purpose of maintaining competence and renewing certification.

Competence - The ability to perform a task, function, or role at a level that meets or exceeds prescribed standards in the work environment. Competencies are observable behaviors that encompass the knowledge, skills, and personal characteristics that are at or above acceptable levels of performance in the work environment.

Continuing Competence - Demonstrating specified levels of knowledge, skills or abilities throughout an individual’s professional career.

Benefits of Recertification

  • Represents ongoing recognition and professional growth.
  • Demonstrates commitment and competence in the nutrition and foodservice industry.
  • Validates specific competency in the area of food safety and sanitation.
  • Enhances professional credibility in a competitive job market.

Maintaining the CDM, CFPP Credential

To maintain the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) credential you need to:

  • Pay your certification maintenance fee every year.
  • Earn the required 45 hours of continuing education (CE) every 3 years. Of the 45 continuing education hours, a minimum of 9 CE hours must focus on sanitation and food safety.
  • Report your CE hours.
  • Save all CE-related documentation for two, three-year certification cycles.
  1. Earn CE during three-year cycle
  2. Report CE (ongoing) and save all documentation
  3. Pay annual certification maintenance fee

Earning Continuing Education (CE)

Every three years Certified Dietary Managers, Certified Food Protection Professionals (CDM, CFPPs) are required to earn 45 continuing education hours. Nine of the 45 hours must focus on sanitation and food safety. CE must be related to the fields of Nutrition, Foodservice, Personnel and Communications, Health Care, Sanitation and Food Safety, and Business Operations. All hours must be attended while actively certified and in the current three-year CE cycle. No duplicate programs/titles are ever allowed, including programs/titles from facility-contracted service companies.

Calculating CE Hours

Calculation of CE hours is based on the minutes of attendance/participation time. One CE hour is equivalent to 60 minutes of attendance/participation. A minimum of 30 minutes of attendance/participation is required for CE credit. Thereafter, credit will be accrued in 15 minute increments (Example: 60 minutes = 1.0 hour, 30 minutes = 0.5 hour, 15 minutes = 0.25 hour).

Continuing Competency Levels

The CBDM is moving from a continuing education model toward a continuing competence model for maintaining the CDM, CFPP credential. CDMs should identify their own individual needs for professional competence and then develop a plan for obtaining specific continuing education to meet those needs.

The CBDM has identified continuing competency levels and is adding these delineations to all ANFP educational products and presentations. Additional information including definition of competency levels can be found here.

Qualifying Activities for Continuing Education

  1. Participate in educational programs on topics related to Nutrition, Foodservice, Personnel and Communications, Sanitation and Safety, and Business Operations such as:
    • Meetings (including seminars)—Continuing education hours are those actually spent participating in a continuing education session. All scheduled time for registration/welcome, breaks, and lunch are deducted from the total time of the program.
    • Online Courses and Webinars
    • In-services—Hours for in-services must be a combined minimum of 30 minutes in length. New employee orientations or company business meetings and policy/procedure in-services do not qualify for CE credit.
  2. Participate in formal educational programs of study that address nutrition and food service subjects that offer college credit. All coursework must be completed by May 31 of the three-year CE cycle end date. 1 semester credit hour equals 18 CE hours. Official course description and/or syllabus must be submitted.
  3. Attend trade/foodshow exhibits—Trade/foodshows must be scheduled for a minimum of one hour. Additional hours are based on the amount of time after the first hour, in half hour increments, allocated to the show. CDMs can earn a maximum of 5 CE hours per three-year CE cycle for food shows.
  4. Develop publication and/or presentation of material relevant to nutrition and food service.
    • Publication is the development of an original work and is industry related.
      • Author an article published in a professional or trade journal. (A maximum of 4 CE hours per year is allowed.)
    • Presenting/teaching is the development of a program delivered to an audience.
      • Present/teach a program that is outside of facility in-service requirements. The contents of the program must be industry-related, to foodservice management (as opposed to facility policy) and be at least one hour in length.
        • One-time programs—1 CE hour will be earned for each hour of presentation.
        • On-going programs—1 CE hour will be earned for every 10 hours taught
  5. Be a Preceptor by assisting students enrolled in an ANFP Approved School or dietetic internship, to develop new skills via modeling, evaluating, observation and demonstration.
    • Verification of student enrollment in an ANFP Approved School from the school/college, recognizing you as a CDM Preceptor.
    • One continuing education hour is granted for each hour of precepting. (A maximum of 5 CE hours per three-year CE cycle is allowed.)
  6. Attend field trips or tours (a minimum of one-hour in length) that pertain to the foodservice field. (A maximum of 1 CE hour will be granted per field trip/tour).
    • Objectives for the field trip/tour must be submitted.
  7. Participate in journal clubs—The purpose of the journal club is to be an educational meeting in which a group of CDMs/staff members discuss current articles/books, providing a forum for a collective effort to obtain new knowledge, promoting awareness of current medical trends, treatments and research findings. Continuing education hours may be earned for participating in journal clubs to discuss books/articles, and must meet the following specifications:
    • Prior approval must be obtained.
    • Must be sponsored by facility, which posts and distributes copies of book/article and journal club questions to participants.
    • Meeting time and location must be determined and publicized.
    • A minimum of 3 participants are required.
    • Program must be a minimum of 1 1/2 hours in length and led by a facilitator in a supervisory role.
    • Discussion questions must be provided in writing and answers documented in writing following the meeting.
    • Sign-in sheet on letterhead must be provided including date, names, book/article, objectives and number of CE hours requested.

Reporting CE Hours Earned

You may report your CE hours in one of the following ways:

  • Online - Go online to www.CBDMonline.org and log into your profile to self-report.
  • By Mail/Fax - Complete the CE Report Form (available online at www.CBDMonline.org) and return to:
    406 Surrey Woods Drive
    St. Charles, IL 60174
    prior to May 31 of your three-year CE cycle. Or, fax your completed form to 630.587.6308.
  • Email - Complete the CE Report Form and send to info@CBDMonline.org.

When to Report

You are required to self-report your CE hours online or mail or fax the CE report form by May 31 at the end of your three-year CE cycle.

Step-by-Step Guide to CE Self-Reporting

See Appendix C for step-by-step instructions.

Documentation Requirements

All checked items are required for each activity type.

CDM Documentation Requirements

NOTE: CDMs MUST retain all documentation records in their files for at least two consecutive three-year CE cycles for auditing/verification purposes.

Certification Status

Status Types

Certified—Meets the recertification requirements.
Inactive—Failed to complete the recertification requirements.

Membership & Certification Fees

Visit HERE for the most up-to-date information on fees.

Auditing of CE Records

Purpose of Audit

The purpose of the audit is to assure compliance with the CBDM continuing education requirement to maintain the CDM credential.

Audit Selection

Audit selection occurs for one of the following reasons:

  • Reporting less than the required 45 CE hours.
  • Reporting duplicate CE activity.
  • Random selection.
  • Non-compliance with the CBDM continuing education requirement or regulations/law related to the practice of the professional CDM. For details, refer to the Code of Ethics.

Individuals selected for audit will be notified in writing via e-mail by June 1 and are required to submit verifiable documentation (certificates of attendance or similar materials) for each activity listed on the CE Report Form by the due date specified on the audit notification material.

Verifiable documentation can include certificates of attendance, program materials, or other information provided by the program sponsor that verifies program date, length, and subject matter (agenda, program outline, handout, meeting summary, or meeting transcript). See page 6 for additional information.

It is therefore recommended that CE participants retain all records in their files for two consecutive three-year CE cycles. Individuals who fail to respond to the audit request by the specified due date or are found to have submitted false information (on their CE Report Form) may be denied certification renewal.

Audit Process Steps and Timeline

  • June 1 - CBDM sends notification of audit.
  • June 1 - June 30 - CDMs being audited must submit CE documentation to the CBDM.**
    • Make copies of all documentation submitted to CBDM.
    • Documentation will be returned to you if it is incomplete.
    • Submit a copy of the audit cover letter with your documentation.
    • Your complete documentation package may be submitted by e-mail, fax, or mail to the attention of "CBDM Audit" as follows:
      • Online: info@CBDMonline.org
      • Fax: 630.587.6308 (please send one fax with all documents)
      • Mail: Certifying Board for Dietary Managers-Audit
        406 Surrey Woods Drive
        St. Charles, IL 60174
      • E-mail: info@CBDMonline.org (send one e-mail with one attachment that includes all documents instead of multiples)
  • ** Complete CE documentation package must be received by the CBDM no later than June 30.
  • June 30 – August 15 - CBDM reviews CE documentation submitted.
  • August 15 - August 31 - Audited individuals will be notified of the audit outcome, which will result in continuation of CDM certified active status or you will have 15 days to appeal any adverse decision to the CBDM Appeals Committee. (Certification fees will be refunded if the appeal is denied by the CBDM Appeals Committee.)
  • A certified status will remain during the audit and appeal process, until the audit process is complete.


Appeals Process

The appellant is defined as the individual submitting an appeal.

  • Appeals must be received within 15 days of complaint.
  • The CBDM Appeals Committee will consist of the ANFP Board Chair, the Immediate Past CBDM Chair, and another past CBDM Chair.
  • The CBDM Appeals Committee will respond within 15 days upon receipt of written appeal of the appellant. All decisions will be final.


Appendix A       Appendix B

Click below to download a printable flyer with the information on this page.

Printable PDF Flyer