CDM, CFPP Scope of Practice


A Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) has passed the nationally-recognized CDM Credentialing Exam offered by the Certifying Board for Dietary Managers (CBDM). Completion of continuing education is required to maintain this credential. The exam is written by content experts, and administered by an independent examination services provider. The exam consists of 140 questions that have been pre-tested and proven valid and reliable, plus an additional 20 questions that are being pre-tested for future exams. Questions cover five competency areas that fall under these major headings: Nutrition, Foodservice, Personnel and Communications, Sanitation and Safety, and Business Operations. The CDM, CFPP credential indicates that an individual has the training and experience to competently perform the responsibilities of a Certified Dietary Manager. CDM, CFPPs work together with Registered Dietitian Nutritionists (RDNs) to provide quality nutritional care for clients in a variety of non-commercial settings 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 problems using established guidelines to distinguish between routine and at risk individuals
  • Identify food customs and nutrition preferences based on race, culture, religion, and food intolerances
  • Implement diet plans and diet orders using appropriate modifications
  • Utilize standard nutrition care procedures following ethical and confidentiality principles and practices
  • Document nutritional screening data in the medical record and complete forms (i.e. care plans, MDS, etc.)
  • Review intake records, conduct visual meal rounds, and document food intake
  • Participate in care conferences and review effectiveness of nutrition care
  • Provide basic diet information using evidence-based educational materials
  • Develop and implement menus that meet individual nutritional needs in accordance with established national guidelines
  • Specify standards and procedures for food preparation
  • Continuously improve care and service using quality management techniques including quality control standards and food waste policies
  • Supervise preparation and serving of therapeutic diets and nutritional supplements
  • 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
  • Manage goals and priorities for the department, establishing short- and long-term goals and communicating internally and externally
  • 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 foodservice department, implementing cost effective procedures and managing revenue-generating services
  • Prepare purchase specifications and orders for food, supplies, and equipment
  • Develop annual budget and operate within budget parameters
  • Develop and implement department policies and procedures
  • Comply with federal and state regulations related to effective food and nutrition services

*Validated by the 2019 Job Analysis Study for the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) performed by PSI Services and required by the National Commission for Certifying Agencies (NCCA). The CDM, CFPP Certification Program is accredited by the NCCA.

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NOTE: The most recent version of the CDM, CFPP Scope of Practice is dated 8.9.2021. If you are not seeing this version, please contact CBDM at 800-323-1908 or for assistance.