CDM, CFPP Practice Standards

The Professional Practice Standards for the CDM, CFPP establish the foundation for competent, ethical, and high-quality practice in foodservice management and nutrition. These standards serve as a guide for decision-making, professional conduct, and performance expectations, ensuring consistency and accountability in the delivery of services that support optimal nutritional care and operational excellence.

Nutrition

Standard 1: Obtain Nutrition Screening Data

Standard 2: Interview for Nutrition Related Information

Standard 3: Document in the Medical Record

Standard 4: Manage the Written Diet Order

Foodservice

Standard 1: Standardize Menus and Recipes

Standard 2: Manage Foodservice Operations

Standard 3: Establish Continuous Quality Improvement

Personnel & Communications

Standard 1: Manage Staffing Requirements

Standard 2: Manage Department Personnel

Standard 3: Manage Goals and Priorities for the Department

Sanitation & Safety

Standard 1: Manage Personnel

Standard 2: Manage Purchasing, Receiving, Storage of Food and Physical Facilities

Standard 3: Protect Food in All Phases of Preparation and Production

Business Operations

Standard 1: Manage Budget

Standard 2: Manage the Purchasing Budget

Standard 3: Generating Revenue and Cost Containment

Standard 4: Calculations for Menu Planning