Dietary Manager
What is the most appropriate way to orient a new employee to departmental procedures? A let the employee work alone following written instructions B. Schedule orientation in small segments C. new employee shadows and experienced employee D. review job procedures as they related to other departmental tasks
. Schedule orientation in small segments
If an employee has been excluded from work due to illness, what is required to allow them to return to work? A. no fever for three days B. human resource approval C. medical clearance D. no vomiting for 48 hours
.C medical clearance
4. Which of the following laboratory values indicates dehydration? A Serum sodium of 155 mEq/L B. Serum sodium of 130 mEq/L C.Serum albumin of g/dl D. Serum potassium ofmEq/L
A Serum sodium of 155 mEq/
Calculate the food cost for October: Beginning Inventory $2.000 Purchased $6.000 Ending Inventory $3.000 A. $5.000 B. $7.000 C. $9.000 D. $11.000
A. $5.000
Ground beef, available only in 10-pound units, is needed to make chili for 120 clients. The serving size is 4 ounces. Shrinkage is expected to be 1 and one-half ounce per serving. How many pound of ground beef should be ordered? A. 20 pounds B. 30 pounds C. 40 pounds D. 50 pounds
A. 20 pounds
You need 896 ounces of coffee for each meal service. How many gallons are needed per meal? A. 7 B. 16 C. 56 D. 112
A. 7
21. The name of the law that helps to protect workers and job applicants who are age 40 and older from discrimination based on their age is called the: A. Age Discrimination in Employment Act of 1967 B. Civil Rights Act of 1964 C. Older Americans and Gender Discrimination Act of 1963 D. Equal pay Act of 1963
A. Age Discrimination in Employment Act of 1967
The Certified Dietary Manager is preparing for in in-service about changes in cardiac diets. What organization would provide the best information? A. American Heart Association B. Academy of Nutrition and Diabetics C. Mayo Clinic D. DASH Guidelines /USDA
A. American Heart Association
3. The main purpose of nutrition screening is to identify individuals who may: A. Be at risk for malnutrition B. Need to lose weight C. Not be getting enough calcium D. Not be drinking enough fluids
A. Be at risk for malnutrition
Due to an increase in census. Employees have not been taking lunch breaks and have not been paid for their extra time. What has been broken? A. FLSA B. FECA C. EEOC D. FMLA
A. FLSA
12. Many of the residents of a nursing home require minced or pureed meals because they have chewing and swallowing issues. What factors should be taken into account when planning meals? A. The USDA's MyPlate should be followed as closely as possible with care taken to present the food as attractively as possible B.. The standard menu selections should be put in the blender and pureed and then served to residents with a diet order of puree/minced C.. All foods can be prepurchased as baby food, according to the specific texture ordered D. The food items on the regular diet can be pureed and served as most of these residents will not know the difference
A. The USDA's MyPlate should be followed as closely as possible with care taken to present the food as attractively as possible
Which of the following has the greatest potential impact on food cost? A. a cook who over portions when serving B. a cook who follows standardized recipes C. a receiving clerk who uses the purchase order to check-in food items D. a diet clerk who forgets to pass the supplements
A. a cook who over portions when serving
Adjusting height of foodservice equipment can help to reduce what problem? A. a staff injuries B. survey fines C. cleaning difficulty D. machine wear
A. a staff injuries
There is no air gap in one of the sinks. The Certified Dietary Manager should install a: A. backflow prevention device B. NFS approved adapter C. cross-connection D. back-siphon
A. backflow prevention device
Which of the following meals represents efficient planning for use of equipment? A. baked chicken, mashed potatoes, steamed broccoli B. fried chicken, fried potatoes, stir-fried vegetables C. meatloaf, baked potatoes, vegetable casserole D. steamed shrimp, mixed vegetables, steamed pudding
A. baked chicken, mashed potatoes, steamed broccoli
Which of the following preparation methods best retains nutrients and quality for frozen broccoli? A. batch cook in steamer B. simmer in one batch C. boil until fully heated D. microwave individual servings
A. batch cook in steamer
Anthropometric measurements are obtained to determine: A. body size B. laboratory values C. hydration status D. portion needs
A. body size
The Certified Dietary Manager notes that the monthly budget report shows a variance of zero. What does this mean? A. budget is on target B. no profit is earned C. expenses exceeded plan D. income was generated
A. budget is on target
What is the probable cause for a change in diet order to modified consistency? A. chewing or swallowing problems B. allowing an organ to reset C. need to reduce calories D. nutrient increase needed
A. chewing or swallowing problems
Which of the following would be measurable goal for a client with inadequate fluid intake? A. client will increase daily fluid consumption by 3 ounces B. client will be encouraged to drink fluids in dining room C. client will be served ice water every two hours D. client will drink more fluids daily
A. client will increase daily fluid consumption by 3 ounces
What is the first step in the procedure to check in a meat order? A. compare the grade to the purchase specifications B. look at the color of the meat C. check the temperature of the delivery truck D. confirm the source of the delivered meat
A. compare the grade to the purchase specifications
Which of the following information should be considered when gathering data for forecasting an annual special event meal? A. record of food served for previous event B. food preferences of clients C. number of staff who worked D. food cost
A. record of food served for previous event
An employee who splashed a strong chemical on their hands should first: A. refer to safety data sheet for treatment B. place hands under running water C. call nurse to report incident D. apply first aid ointment
A. refer to safety data sheet for treatment
When serving on a community task force, what is the Certified Dietary Manager's primary role? A. representing profession B. coordination of tasks C. communicator D. nefotiator
A. representing profession
Successful goals and objectives must have which of the following? A. staff participation B. basis in policy C. administrative approval D. plans of action
A. staff participation
The most appropriate way to prevent cross-contamination while storing raw meat is to: A. store at the lowest point below ready-to eat food B. drain and place the product on sheet trays on a rack C. store the product in the cooler a 40 F or lower D. store the product in a "meat only" cooler
A. store at the lowest point below ready-to eat food
The automatic hand dryer in the employee restroom is out of service. Which of the following actions should be taken first? A. supply restroom with individual-use paper towels B. close the restroom until dryer is repaired C. contact maintenance department D. provide hand sanitizer to employees
A. supply restroom with individual-use paper towels
During brunch preparation, the cook reports receiving a shock from the waffle iron. What should the Certifies Dietary Manager do first? A. take the waffle iron out of service B. update menu board C. file injury report D. notify maintenance
A. take the waffle iron out of service
When testing a new recipe, which of the following is good practice? A. use a recipe evaluation form for a taste panel B. standardize the recipe for sea level production C. document the recipe source and category D. offer the recipe to all clients prior to use on menu
A. use a recipe evaluation form for a taste panel
Controlling utility costs within a department could be a accomplished by: A. installing an overhead ventilation system B. setting water heater to proper temperature C. encouraging chemicals for cleaning instead of water D. lowering temperatures within coolers and freezers
B. setting water heater to proper temperature
Which of the following is considered to be base schedule of positions needed in food service each day? A. personnel description B. staffing pattern C. fob analysis D. forecast
B. staffing pattern
Which of the following factors is of greatest concern in both centralized and decentralize foodservice systems? A. number of dinning rooms B. temperature control C. scheduled mealtimes D. use of select menus
B. temperature control
What the best reason to document leftovers? A. to help prevent employee theft B. to determine future forecasting needs C. to calculate ingredient costs D. to assess food quality
B. to determine future forecasting needs
The best way to prevent shigellosis is to: A. bandage open sores B. use proper handwashing procedures C. control rodent infestation D. sanitize cutting boards
B. use proper handwashing procedures
For a catering event, labor costs are $510, food is $800, and supplies are $250; what is the selling price for an entrée based on a profitability of 50% that will feed 300 people. A. $5.20 B. $7.80 C. $10.40 D. $12.00
C. $10.40
What is the selling price for an entrée with a food cost of $1.50 per portion if the cost percentage is 40%? a. $2.10 B. $2.40 C. $3.75 D. $6.00
C. $3.75
A budget report indicates a total of 164, 250 meals served per year and 37,674 labor hours expanded. Ehat is the average number of meals per labor hour? A. 0.23 B. 0.36 C. 1.45 D. 4036
C. 1.45
A budget report indicates a total of 164, 250 meals served per year and 37,674 labor hours expanded. What is the average number of meals per labor hour? A. 0.23 B. 0.36 C. 1.45 D. 4036
C. 1.45
A meal contains 10% protein and 400 calories. How many frams of protein does the meal provide? A. 4 B. 9 C. 10 D. 40
C. 10
What is the recipe conversion factor to scale the number of serving in a recipe from 8 servings to 100 servings? A. 0.08 B. 10 C. 12.5 D. 13
C. 12.5
If 20 pounds(EP)of fresh pineapple is needed and they yield percentage is 85%, how many pounds of fresh pineapple (AP)should be ordered? A. 17 pounds B. 20 pounds C. 23.5 pounds D. 25.5 pounds
C. 23.5 pounds
If they yield factor for fresh broccoli is .85 or .85% and you need 22 lbs. for service, hoe much should you order? A. 18.7 B. 23 lbs C. 26 lbs D. 30 lbs
C. 26 lbs
A client with a 1650-ml daily fluid requirement drinks 8oz. Of milk and 4oz. Of juice at breakfast, 8oz. Of milk at lunch, and 8o. Of milk at dinner. How many milliliters of fluid should the client drink between each of the three meals to meet the requirement? A. 250ml B. 260ml C. 271ml D. 280ml
C. 271ml
What is the recipe conversion factor to scale a recipe from 8 servings to 40 servings? A. 0.20 B. 0.50 C. 5 D. 16
C. 5
The care plan is developed within how many days of the Care Area Assessment? A. 14 days B. 10 days C. 7 days D. 5 days
C. 7 days
An acronym related to implementation of Quality Assurance in healthcare is: A. FOCUS B. PCAD C. CQIP D. HIPAA
C. CQIP
***When modifying standard menus for cultural diversity, it is important to consider which of the following factors? A. regulatory requirements B. age of population C. client preferences D. skill of staff
C. Client Preferences
18. The document that lists the job responsibilities and duties as well as the skills required for a particular position is called a job: A Specification B. Analysis C. Description D. Title
C. Description
6. A resident who is Muslim is admitted to a health care facility. The physician orders a diet consisting of mechanical soft, high protein and no concentrated sweets. Which of the following lunch menus is most appropriate for this resident? A. Tuna sandwich, tapioca pudding, and apple juice B. Hotdog, potato chips, fresh fruit cup, and low-fat milk C. Meatloaf made from ground beef, mashed potatoes, steamed carrots, unsweetened canned pears, and low-fat milk D. Spaghetti and meatballs, salad with ranch dressing, bread, butter, and ginger ale
C. Meatloaf made from ground beef, mashed potatoes, steamed carrots, unsweetened canned pears, and low-fat milk
Which of the following healthcare team members assess the need for special and adaptive eating devices? A. Certified Nursing Assistant B. Physical Therapy C. Occupational Therapy D. Speech Therapy
C. Occupational Therapy
30. Which of the following cooking methods is preferable for Select grade beef? a. Frying B. Grilling C. Oven roasting D. Braising
C. Oven roasting
If the quality of a standardized recipe item varies each time it is prepared, the Certified Dietary Manager should do which of the following? A. modify the recipe B. remove the product from the menu C. Supervise the preparation of the recipe D. analyze the ingredient list
C. Supervise the preparation of t
When a client reports receiving cold food, the Certified Dietary Manager should fist: A. discuss food delivery with the charge nurse B. ask the server to check the steam table C. conduct a temperature audit D. review the serving records
C. conduct a temperature audit
How should cooked meats be stored in the cooler? A. whole muscle left intact until slicing for service B. above ready-to-eat foods C. covered, dated and away from raw foods D. near the front of the cooler
C. covered, dated and away from raw foods
What information needs to be included on an equipment maintenance card? A. position responsible for cleaning B. maintenance department contact C. dates, costs and reasons for repair D. cleaning schedule of department
C. dates, costs and reasons for repair
The first step in establishing a take-home meal program for staff and surrounding neighborhoods is to: A. develop a selective menu B. plan a media event as part of the program C. develop a business plan D. interview prospective staff to handle the food production
C. develop a business plan
Which of the following is a basic rule to prevent pest infestation? A. spray visible bugs with pesticide B. maintain proper temperatures in storage C. eliminate sources of food and water D. set traps in hiding places
C. eliminate sources of food and water
Which of the following tasks would best to manage an infrease in food costs due to excessive over-production of food? A. calculate meals per labor hour B. monitor dining room C. establish a leftover report D. conduct a food acceptance survey
C. establish a leftover report
Which statement best characterizes a continuous quality improvement program? A. kitchen implements a cleaning program B. ongoing employee education is needed C. focus on clients and what they need D. better communication is established between nursing and foodservice
C. focus on clients and what they need
Two cahiers share a cash drawer. There has been a discrepancy the past Week at the end of the second shift. What should the Certified Dietary Manager do? A. observe both employees daily B. count the money at the end of each shift C. give each cashier his/her own drawer D. discipline each cashier
C. give each cashier his/her own drawer
During orientation for a new dish room employee, the Certified Dietary Manager explains that the most important employee responsibility is to ensure that the: A. correct chemicals are used B. dishes are sanitized C. health of everyone is protected D. dishes are air dried
C. health of everyone is protected
How often should a performance review be conducted? A. annually B. semi-annually C. in accordance with the policies of the facility D. when there is a change in an employee's job duties
C. in accordance with the policies of the facility
What action can the Certified Dietary Manager take to prevent purveyors from delivering poor quality food products? A. develop food specifications B. order food from prime vendor C. inspect all deliveries upon arrival D. have purchasing department receive orders
C. inspect all deliveries upon arrival
How can just-in-time purchasing help the manager control costs? A. allows purchase from local stores B. assists in record keeping C. limits excess inventory D. establishes par levels
C. limits excess inventory
Which of the following is an effective for monitoring employee understanding of Inservice training? A. watch for nonvenal clues B. administer a pre-test and post-test C. observe employees after training D. re-test employees in three months
C. observe employees after training
When should sanitation inspections of the foodservice department occur? A. during monthly consultant audits B. before production begins C. on an established schedule D. in conjunction with staff meetings
C. on an established schedule
A job description provides the basis for evaluating an employee's: A. salary B. work hours C. performance D. job tasks
C. performance
A standardized recipe provides which of the fallowing? A. computes food and labor costs B. nutritional requirements of clients C. produces a known food quality and quantity D. analyzes equipment needed in production
C. produces a known food quality and quantity
The primary consideration when cooking hot food items for storage is the: A. size of the pan holding food B. consistency of the food C. quantity of food being cooled D. temperature of the cooler
C. quantity of food being cooled
What does a Certified Dietary Manager need to show employees in order for changes to be effective? A. potential outcomes B. policy and procedures C. reason for the change D. goals and objectives
C. reason for the change
What is the first priority when scheduling staff? A. honor requests for time off B. staggering shifts C. schedule staff to fit work needs D. honor staff shift preferences
C. schedule staff to fit work needs
In a long-term care setting that offers a selective menu, clients frequently forget what they ordered. What is the best method for resolving this problem? A. show them a copy of what they selected to prompt memory B. use a handheld computer that transfers information shortly before service C. take the order in the dining room right before service D. carry out both menu options so the client sees the choices
C. take the order in the dining room right before service
Point of sale (POS) records may be useful in identifying what type of issue? A. service and production problems B. to determine future forecasting needs C. to calculate ingredient costs D. to assess food quality
C. to calculate ingredient costs
The best way for the Certified Dietary Manager to ensure that employees know how to use foodservice chemicals is to: A. supervise the use of hazardous chemicals B. post the SDS manual in an accessible area C. train the employees on an ongoing basis D. develop emergency chemical exposure procedures
C. train the employees on an ongoing basis
What type of meeting requires an attendance roster? A. staff production meeting B. administrative round table C. training in-service D. team building exercise
C. training in-service
Which of the following is the most common meal assembly system in acute care? A. centralized B. decentralized C. tray line D. cafeteria
C. tray line
To prevent foodborne illness transmission, employees are required to report which of the following symptoms? A. persistent headache B. runny nose C. vomiting D. rash
C. vomiting
32. A dietary manager who is doing inventory in the walk-in refrigerator finds that the temperature log indicates a range of 36°F-38°F. Which of the following food items would need to be discarded? a. Ground beef that is 2 days old b. Fresh eggs that are 2 weeks old C.Poultry that is 5 days old D. Fresh fish that is 1 day old
C.Poultry that is 5 days old
If a facility serves clients three meals per day for the month of July with total labor hours, how many meals are served per labor hour? A. 4.3 meals B.4.8 meals C. 12.4 meals D. 12.8 meals
D. 12.8 meals
How many servings could be obtained from a gallon of product by using a No. 30 portion scoop/disher? A. 30 B. 60 C. 80 D. 120
D. 120
A department usually operates with 30 labor hours for a client census of 120. The ratio of daily labor hours to census is equal to 0.25. How many labor hours are needed to maintain the 0.25 labor ratio if census drops to 110 clients? A. 20 B. 22.8 C. 25 D. 27.5
D. 27.5
For 815 half-cup servings of pudding, the Certified Dietary Manager should order how many cases of #10 cans of pudding? A. 3 B. 4 C. 5 D. 6
D. 6
36. As part of the yearly retraining for food service staff on preventing food-borne illness, which of the following points are appropriate to include in the training? a. When preparing food, it is important to use a different knife and cutting board when chopping vegetables and raw meat b. Produce can be served as is because it is washed at the facility from where it is shipped c. Frequent hand washing is one of the best defenses against food D. A and C above
D. A and C above
Which of the following is an example of a biological hazrd? A. a seed is left in the cherry crisp B. some bleach is not rinsed from the coffee urn C. a giber frim the scratcher pad is left in a pan D. A cook sneezes while preparing fresh fruits plates
D. A cook sneezes while preparing fresh fruits plates
Which of the following questions is legal to ask when interviewing a prospective employee? A. Can you work on Sunday morning? B. How tall are you? C. Do you have reliable child care? D. Are you 18 years or older?
D. Are you 18 years or older?
14. A number of complaints have been received about the meals in a health care facility. Options for continuous quality improvement to address this issue include all of the following EXCEPT: A. Plate waste studies B. Patient surveys C. Test trays D. Employee surveys
D. Employee surveys
Which of the following is a legally acceptable interview question? A. how old are you? B. In what country are you a citizen? C. What languages can you speak? D. Have you ever been convicted of a crime?
D. Have you ever been convicted of a crime?
24. A food service supervisor at a rehabilitation hospital overhears a tray-line employee discussing a high-profile athlete who has been admitted for rehab following an automobile accident. This is a violation of which of the following federal laws? a. Federal Privacy Act of 1997 b. Family Educational Rights and Privacy Act c. Consumer and Patient Right to Privacy Act d. Health Insurance Portability and Accountability Act of 1996
D. Health Insurance Portability and Accountability Act of 1996
26. A dietary manager of a long-term care facility who frequently visits with the residents during meals notices that one man seems to be drooling and coughing while eating. Which of the following referrals may be required? a. Occupational therapy b. Physical therapy c. Recreational therapy D. Speech therapy
D. Speech therapy
19. When interviewing an applicant for a cashier position which requires long hours standing, which of the following interview questions would be considered inappropriate or illegal? A. Was there even a situation in your last job where you had handle an angry customer? B. Why did you leave your last job? C. How so you feel about the fact that this position requires standing in one place for long periods of time? D. What a beautiful engagement ring. Are you getting married soon?
D. What a beautiful engagement ring. Are you getting married soon?
Which of the following would be included in a new employee orientation? A. the salary schedule of the department B. medical status of clientele served C. opportunity to unionize D. a review of employee benefits
D. a review of employee benefits
Which of the following is an equipment safety hazard? A. dirty fan blowing in the production area B. equipment elevated off floor by 6" C. mold in ovens and steamers D. a slicer without a guard
D. a slicer without a guard
What is a job analysis? A. a list of routine job assignments B. a detailed list of job duties C. requirements for job D. breaking down a complex job into individual tasks by day
D. breaking down a complex job into individual tasks by day
When preparing a proposal for new equipment, a Certified Dietary Manager should first: A. justify the purchase of the equipment to the employees B. obtain three suitable supplies and secure bids C. get administrative approval when the equipment is selected D. check with maintenance regarding space and power needs
D. check with maintenance regarding space and power needs
Which of the following would be the most significant potential cause of foodborne illness? A. employee forgets to check dishwashing temperature B. cook uses same cutting board for green peppers and watermelon C. server doesn't use gloves during meal service D. combining leftover cooked eggs with freshly cooked eggs on salad bar
D. combining leftover cooked eggs with freshly cooked eggs on salad bar
The facility clients are of mixed descents. What would be the first step to modify menus to meet the clients' needs and preferences? A. meet with clients individually B. add more diversity to menus C. discuss with interdisciplinary team D. conduct a food acceptance survey
D. conduct a food acceptance survey
The fire-safety inspection of the foodservice department reveals that deficiencies found in the previous inspection still exist. To address the problems, the Certified Dietary Manager should first: A. contact the maintenance supervisor B. assign foodservice staff to correct the problems C. send a copy of the deficiencies to the administrator D. add fire safety as a topic for staff safety training
A. contact the maintenance supervisor
Purchase specifications for meat most likely include information about: A. cut B. price C. delivery method D. preferred vendor
A. cut
What is the primary purpose of a cleaning schedule? A. ensure compliance with a minimum sanitation standard B. direct a specific person to do a specific task C. assign cleaning tasks among staff fairly D. help staff maintain records for the department
A. ensure compliance with a minimum sanitation standard
Which of the following resources is the best source of information about gluten restricted diets? A. facility diet manual B. My plate guidelines C. FDA food Code D. menu extensions
A. facility diet manual
What type of tool would be used to determine overall menu satisfaction? A. food acceptance survey B. food preference survey C. plate waste audit D. client intake records
A. food acceptance survey
What information should be reported to OSHA? A. foodservice department accidents B. chemical spills down city sewer C. gas and carbon monoxide leaks D. employee work grievances
A. foodservice department accidents
Which of the following full-time employees is exempt from earning overtime by law? A. foodservice manager B. foodservice aide C. lead cook D. dishwaher
A. foodservice manager
Which of the following descriptions would be an appropriate quality standard for quick bread? A. golden brown, rounded, no tunnels, moist crumb, tender, good flavor B. smooth, uniform shape and color, tender uneven crumb, good flavor C. uniform shape, tender texture, good flavor, lightly browned surface D. golden brown, cracked surface, flaky texture, good flavor
A. golden brown, rounded, no tunnels, moist crumb, tender, good flavor
Certified Dietary Manager will likely receive the best food pricing within a: A. group purchasing organization B. local co-op warehouse C. prime vendor relationship D. single purveyor contract
A. group purchasing organization
Which of the following is a potential food production hazard? A. inadequate ventilation B. malfunctioning equipment C. no HACCP procedures D. inadequate storage
A. inadequate ventilation
When receiving a food shipment, the Certified Dietary Manager should only accept poultry that has been: A. inspected by the USDA B. graded by the USDA C. inspected by the state health department D. graded by the FDA
A. inspected by the USDA
Which of the following is typical of a work committee? A. members work together to oversee specialized activities B. members all come from the same department C. a committee is formed when a problem arises D. a committee is made up of outside consultants
A. members work together to oversee specialized activities
In developing an effective auditing tool for menu satisfaction, the Certified Dietary Manager should consider including which of the following styles of questions? A. mix of types B. closed-ended C. open-ended D. formal
A. mix of types
An unexpected risk management event such as a worker injury best identifies which of the following? A. need for change B. lack of leadership C. inadequate staff D. poor ergonomics
A. need for change
Emergency preparedness to assure a safe food supply inclufes policy regarding which of the following? A. obtaining potable water for cooking B. maintaining a three-day supply of good C. staffing of the food service department D. contract with local grocery store
A. obtaining potable water for cooking B. maintaining a three-day supply of good
How often should a Certified Dietary Manager complete inventory of all food and non-food items? A. once a month B. once a year C. on receiving days D. as expenses are submitted
A. once a month
Ground beef has beef cooked and cooled for taco salad. How should the Certified Dietary Manager handle serving the ground beef on a self-serve bar? A. plane small amounts at a time in pre-cooled insulated containers B. place it on the serving line in a container placed on a bed of ice C. put out half of the ground beef to start and add more as needed D. place all of it on the self-serve bar since the serving time is only 3 hrs
A. plane small amounts at a time in pre-cooled insulated containers
How can a production schedule assist to organize employee workflow? A. plans food preparation and prevents overlapping effort B. helps determine what products to purchase C. directs the cleaning tasks for the week D. assigns tasks to each employee to fill every hour
A. plans food preparation and prevents overlapping effort
Which of the following quality concerns most significantly relates to foodservice? A. prevalence of weight loss B. Prevalence of infections C. incident of psychotropic drug use D. incidence of cognitive impairment
A. prevalence of weight loss
A cost-effective equipment maintenance program is based upon which of the following? A. preventative maintenance B. repairs only when emergent C. accuracy of maintenance requests D. hiring specialists for specific equipment
A. preventative maintenance
HACCP, a system for managing food safety, is considered to be which of the following? A. proactive B. reactive C. code D. guidance
A. proactive
Which document would best help foodservice staff understand their assignments for preparing food each day? A. production schedule B. standardized recipe C. forecast outline D. menu extension
A. production schedule
What is the ultimate responsibility of the foodservice department? A. provide for the nutritional needs of clients B. provide for individual choice C. provide for a positive dining experience
A. provide for the nutritional needs of clients
The facility is adding a convenience store that will ne managed y foodservice. It will be open from 9am to 9pm. Which of the following should be considered when developing the schedule? A. use of part-time staff for short shifts in the evening B. hire two employees; one for 9am to 2pm and one for 2pm to 9pm C. have staff begin and end shifts at the same time D. assign the best foodservice staff at peak times
A. use of part-time staff for short shifts in the evening
During evening meal service the Certified Dietary Manager learns that several clients have refused to eat the meatloaf. The manager should first: A. visit with the clients and offer a substitute for the meatloaf B. ask the cook to visit with the clients as soon as possible C. review the recipe and preparation with the cook D. review the situation with dining room server
A. visit with the clients and offer a substitute for the meatloaf
When is corrective action needed? A. when performance problems are noted B. when and employee has a negative attitude C. when communication has broken down D. when two employees disagree
A. when performance problems are noted
16. The standard serving size for mashed potatoes is one-half cup. The scoop used to serve this portion is a: A. #6 scoop B #8 scoop C. #12 scoop D. #16 scoop
B #8 scoop
Which of the following would be an appropriate serving tool for 1/2c of rice? A. #4 portion scoop/disher B. #8 portion scoop/disher C. #12 portion scoop/disher D. #16 portion scoop/disher
B. #8 portion scoop/disher
One case of frozen brownies contains 8 trays with 15 brownies per tray and costs $40.80. what is the cost of a single brownie? A. $0.29 B. $0.34 C. $0.43 D. $2.94
B. $0.34
17. Consider the following scheduling parameters: three employees work 8-hour shifts 5 days a week, ten employees work 5-hour shifts 4 days a week, six employees work 8-hour shifts 3 days a week, and one employee works on weekends only with 8-hour shifts. This schedule accounts for how many full time equivalents (FTEs)? A. 10 FTEs B. 12 FTEs C. 15 FTEs D. 20 FTEs
B. 12 FTEs
A client's weight dropped from 145 lbs. to 128 lbs. in one month. Wha is the percent weight loss? A. 1.13% B. 12% C. 13% D. 88%
B. 12%
How many FTEs are in a department with six full-time employees, four part-time employees(4Hrs./day), and two part-time employees(2hrs./day)? A. 8 B. 8.5 C. 11 D. 12
B. 8.5
13. Oral nutritional supplements are appropriate in a patient who is: A. Having difficulty swallowing B. Experiencing a 6%weight loss C. Requesting "milshakes" D. On a "no concentrated sweets" diet
B. Experiencing a 6%weight loss
11. A 70-year-old patient has been admitted for short-term rehab as a result of a fractured hip. He has a history of type 2 diabetes that is controlled with medication. After interviewing this patient, it appears that he has not been following any special diet because he feels that the medication should be taking care of the blood sugar. The dietary manager is asked to begin to educate him on the appropriate diet. What are ways in which to evaluate the progress of this patient while he is a patient in the rehab facility? A. Ask the patient yes and no questions every week to see if he can answer correctly B. Provide the patient with a regular selective menu, and review his menu choices daily, making corrections as needed to meet his dietary requirements C. Provide the patient with a follow-up quiz that he can complete at his leisure since he will be staying for a few weeks D. Set goals for the patient, and then check with him the week that he is scheduled for discharge to assess program
B. Provide the patient with a regular selective menu, and review his menu choices daily, making corrections as needed to meet his dietary requirements
Which of the following would most likely result in a cross-connection? A. the mop bucket stored in the dishwashing sink B. a hose screwed on to a faucet without a backflow prevention device C. sprayer hose laying in garbage disposal D. placement of a faucet above the flood rim of a sink
B. a hose screwed on to a faucet without a backflow
An employee requests a day off far in advance. Another employee requests the same day off at the last minute. The best way to handle this situation is to: A. tell the employees to work out the schedule for the day in question B. adhere to your policy of first-come, first serve for days off C. deny the second employee the day off D. allow both employees to have the day off
B. adhere to your policy of first-come, first serve for days off
When can a hand sanitizer/hand antiseptic be used in foodservice? A. instead of hand washing B. after handwashing C. before glove use D. between job tasks
B. after handwashing
When should a UHT(ultra-high temperature)packaged product be held under strict cold temperature control? A. upon receipt B. after opening C. during service D. during prep
B. after opening
An employee from another department applies for a foodservice position. The Certified Dietary Manager should review the applicant's existing personnel file to evaluate: A. medical history and length of employment B. attendance and work performance C. experience and age of applicant D. salary history and evaluations
B. attendance and work performance
The FDA Food Code is considered to be which of the following? A. federal law B. best foodservice practice C. foodservice of foodservice hazards D. analysis of foodservice hazards
B. best foodservice practice
What effective meeting technique could a Certified Dietary Manager use to discuss a mandatory reduction in staff hours? A. distribute an agenda outlining the mandate B. brainstorm ideas for implementing the change C. solicit the employee scheduling needs D. state the objective of the meeting and expected outcome
B. brainstorm ideas for implementing the change
Which of the following is an example of an appropriate critical limit? A. keep the freezer at 10F (-12.3C)or lower, refrigerator at 45F(7.3C)or lower, and dry storage at 70F(21.1C) B. chill tuna for 24 hrs before making salad and once salad is prepared, chill salad to 41F(5C)eithin four hrs C. hold cold foods at 35F(1.7C)and hot foods at 170F(76.7C) D. package leftovers into smaller containers to a 4" depth
B. chill tuna for 24 hrs before making salad and once salad is prepared,
Which of the following would be the best objective for teaching a diabetic client about the nutrition information on food labels? A. client will understand the food label and restate important information B. client will use carbohydrate information from a label to plan a menu C. client will be able to locate sugars information on a food label D. client will learn how to use the food label
B. client will use carbohydrate information from a label to plan a menu
When evaluating the presentation of meals the Certified Dietary Manager should consider which of the following characteristics? A. budget limits B. color of foods C. diet restrictions D. time of service
B. color of foods
Upon removal from the oven, baked, salmon registers 138*F(58.9*C). What should the cook do next? A. continue cooking the fish until the thermometer registers 145*F(62.8*C)for 3 seconds B. continue cooking the fish until the thermometer registers 145*F(62.8*C)for 15 seconds C. continue cooking the fish until the thermometer registers 145*F(62.8*C)for 1 minute D. continue cooking the fish until the thermometer registers 145*F(62.8*C) for 2 minutes
B. continue cooking the fish until the thermometer registers 145*F(62.8*C)for 15 seconds
A client is on a low- phosphorous diet. Which of the following food groups contains the highest level of phosphorous and should be limited in the diet? A. fats and oils B. dairy products C. bread and cereals D. fruits and vegetables
B. dairy products
How does the Certified Dietary Manager best control food waste? A. supervise daily production B. develop monitoring procedures C. document plate waste D. audit purchasing records
B. develop monitoring procedures
The Certified Dietary Manager would check for a UL mark when purchasing which of the following? A. stainless steel sing B. electric slicer C. flooring material D. cutting board
B. electric slicer
What action should the Certified Dietary Manager take after noticing a significant increase in the cost of nutritional supplements? A. confirm supplement deliveries B. evaluate equivalent supplement options C. temporarily discontinue supplement use D. decrease portion sizes of supplements
B. evaluate equivalent supplement options
Which of the following is the most appropriate resource for modifying a standard menu to a low- fat diabetic menu? A. My plate materials B. facility diet manual C. USDA dietary guidelines D. menu extension outline
B. facility diet manual
The Certified Dietary Manager overhears two staff members discussing the health of a client with a different client's family. How should this situation be addressed? A. give each staff member a formal reprimand B. follow the disciplinary procedure for our department C. inform family they are not to repeat what they heard D. alert administrator that a breach in HIPAA has occurred
B. follow the disciplinary procedure for our department
Which of the following foods is considered when determining fluid content of a meal? A. roast beef B. gelatin C. gravy D. custard
B. gelatin
What is the primary concern when developing emergency procedures? A. the schedule of the staff B. how client needs will be met C. what portable equipment is available D. which sources to contact for supplies
B. how client needs will be met
How long should production records for meal service be kept? A. in compliance with federal regulations B. in accordance with department policy C. a minimum of one year D. six months of longer
B. in accordance with department policy
What is the role of the Certified Dietary Manager during a regulatory survey? A. defend the foodservice department B. liaison and communicator C. arbitration and reconciliation D. to comply with all requests
B. liaison and communicator
How can the Certified Dietary Manager assure that meals are served as planned and posted? A. assign the menu posting board to the activities staff B. make routine meal rounds to verify menu and service accuracy C. ask servers to check menu board prior to meal service D. tell cooks to make changes to the menu board as needed
B. make routine meal rounds to verify menu and service accuracy
A Certified Dietary Manager will most likely exhibit effectiveness as a leader by: A. instructing employees in their daily tasks B. motivating people as a group to get things done C. demonstrating different leadership styles D. making decisions and solving problems without assistance
B. motivating people as a group to get things done
According to CMS, clients who decline to eat food served must be offered substitutes that are: A. high protein foods B. nutritionally equals C. planned menu items D. seasonal options
B. nutritionally equals
Food substitutes selected by a client for a planned meal should be encouraged to be of similar: A. cost B. nutritive value C. portion size D. preparation method
B. nutritive value
What does a Performance Standard describe? A. a job description B. outcomes of work performed C. tasks of a particular job D. criteria for salary adjustments
B. outcomes of work performed
Which of the following is a reason to reject a case of brownie mix during receiving? A. packaging lacks o grade stamp B. packaging has gnaw marks C. packaging is yellow D. packaging is dented
B. packaging has gnaw marks
A client who has had a stroke spills food. What action should the Certified Dietary Manage take? A. increase client's prevention device B. refer client to Occupational Therapist C. meet with interdisciplinary team D. schedule training on feeding procedures
B. refer client to Occupational Therapist
During receiving the Certified Dietary Manager Discovers the fresh roast beef is 45degrees(7.3C). What should the manager do? A. contact vendor and request meats from a refrigerated truck B. refuse the delivery from the driver and get credit C. refrigerate the meat immediately D. place the meat in the freezer to kill potential bacteria
B. refuse the delivery from the driver and get credit
Undercooked, unpasteurized, fresh eggs are not advisable on a breakfast menu for the elderly because of the risk of illness from: A. shigella bacteria B. salmonella enteritidis bacteria C. Listeria monocytogenes bacteria D. E-coli bacteria
B. salmonella enteritidis bacteria
The evening cook roasts meat schedule for use the following day. The temperature of the meat is 150*F(65.6C)just the shift is to end. The cook should: A. place the roast in the freezer until properly cooled B. lower the oven temperature to 140*F(60*C)and roast overnight C. transfer the roast to a clean pan and place in the cooler on the bottom shelf D. cut the roast into smaller pices, vent covers amd place in the cooler.
D. cut the roast into smaller pices, vent covers amd place in the cooler.
What should the Certified Dietary Manager do when a visitor asks about a client's nutritional intake? A. provide the information if the visitor is a relative B. refer to the client for the most accurate information C. check with charge nurse who will confirm responsible party D. decline to give information until reporting relationship is verified
D. decline to give information until reporting relationship is verified
Which method is likely to be most effective in training staff on use of a new thermistor thermometer? A. provide an in-service and show a videotape B. ask employees to read instruction booklets C. give 30-minute lecture with a pre-and post-test D. demonstrate use ond hace employees practice
D. demonstrate use ond hace employees practice
The Certified Dietary Manager has set a goal of improving department communication. Which of the fallowing should be the first priority? A. reorganized the way communication occurs B. require only one type of communication be used C. revised the way communication is shared D. determine what area of communication needs improvement
D. determine what area of communication needs improvement
Air bubbles are found in a package of vacuum-packaged beef in the cooler. What should the Certified Dietary Manager do? A. ignore the observation; air bubbles are common in cacuum-packaged foods B. open package and transfer the meat to heavy-duty plastic bags C. transfer the package to the freezer immediately D. discard the package or returned it to the vendor
D. discard the package or returned it to the vendor
When a client declines to accept a special diet or supplements, what is the first step the Certified Dietary Manager should take? A. meet with the interdisciplinary team B. honor the client's preferences C. recommend a diet change D. educate the client
D. educate the client
What is the best way to prepare staff for a survey? A. provide mandatory survey in-service one week in advance B. schedule morning production meetings C. review the survey manual with each employee D. hold regular staff meetings with survey concerns on each agenda
D. hold regular staff meetings with survey concerns on each agenda
What first action should the Certified Dietary Manager take when considering changes to equipment layout? A. hold a department improvement discussion session with staff B. solicit vendor input on newest equipment options C. discuss placement of electrical outlets with maintenance D. meet with administrator to obtain support for new purchases
D. meet with administrator to obtain support for new purchases
What type of inventory is usually done at the end of each month? A. perpetual B. par C. just-in-time D. physical
D. physical
Which of the following is an example of continuous quality improvement? A. cost control measures B. staff in-services C. client council meetings D. plate waste studies
D. plate waste studies
How should partial order deliveries be handled? A. check delivery invoice B. file a receiving report C. compare invoice to purchase records D. request a credit memo
D. request a credit memo
A part-time employee fails to report to work as scheduled and states that she did not see the schedule. What action should the Certified Dietary Manager take? A. accept the employee's excuse B. give the employee a written warning C. discuss the matter with the administrator D. review the situation with the employee
D. review the situation with the employee
The Certified Dietary Manager notices that there are many plates with large servings on the tray line. The manager's first concern should be: A. food costs will exceed budget B. clients may gain weight C. food will be wasted D. they may run out of food
D. they may run out of food
The Certified Dietary Manager notices an error on tray line. The breakfast meal served to a diabetic client with an order for 37 carbs is: 2 pieces of toast, 2tsp diet jelly, 1 scrambled egg, 1/2c cranberry juice, 1/2c skim milk. What is the error? A. not enough fat B. not enough protein C. not enough carbohydrates D. too many carbohydtates
D. too many carbohydtates
What does FMLA guarantee? A fair compensation B. privacy in the workplace C. income when injured at work D. up to 12 weeks of leave, if qualified
D. up to 12 weeks of leave, if qualified
An employee gets oven cleaner on their hands. The safety data sheet(SDS)for the cleaner will provide information that will help the employee detemine: A. hoe to wash hands B. how to prevent future exposure C. how to file an incident report D. what exposure hazards exist
D. what exposure hazards exist
27. The consulting dietitian is attending a care planning session. She learns that residents on one wing of the nursing home are served breakfast at 9 a.m., lunch at 12:30 p.m., and dinner at 5 p.m. Evening snacks are not routinely offered because residents in the past have refused any snack other than a cup of hot tea. The dietitian has alerted the director of food services that this may be in violation of federal regulations. What is the best way to address this issue? a. Add a nourishing evening snack at 8 p.m. B. Move the dinner meal to 6pm C. Move the breakfast meal to 8 am D. Move the lunch meal to 1pm
a. Add a nourishing evening snack at 8 p.m.
48. To determine the price of beef stew being offered in the cafeteria, the dietary manager first determines what it costs to make the recipe then a markup is added. This is known as: a. Conventional pricing b. Demand-oriented pricing c. Prime-cost pricing d. Estimated pricing
a. Conventional pricing
28. To meet federal regulations, which require a dietitian for a nursing home, appropriate choices include all of the following EXCEPT a: a. Full-time registered dietitian b. Food service director c. Registered dietitian employed on a consultant basis D. Registered, licensed dietitian employed part-time
a. Full-time registered dietitian
45. Colder than normal weather has affected, certain crops in Florida, including tomatoes, strawberries, and citrus fruits. How might this knowledge affect the menu planning if a nursing home uses a 3-week menu cycle? a. Substitute other seasonal fruits for citrus or strawberries b. Omit salads from the menu because tomatoes may not be available c. Wait until prices start to increase to buy citrus fruits, strawberries, and tomatoes D. Change to a static menu
a. Substitute other seasonal fruits for citrus or strawberries
39. As part of the dishwashing inspection process, the dietary manager notices that many of the glasses have a film on them, which is most likely caused by: a. The hardness of the water b. The alkalinity of the water c. Inadequate use of detergent d. Improper glass placement within the dish machine
a. The hardness of the water
2. A diet history is needed for a client who is admitted to a nursing home. Generally accepted methods for obtaining this information include all of the following EXCEPT a: a. 24-hour recall b. 7-day food diary c. Food frequency questionnaire d.3-day food record
b. 7-day food diary
22. Which of the following scenarios would be in violation of the Food and Drug Administration Food Code of 2009? a. The food service employee has used a printed a label on the computer, indicating that the bulk container holds corn flakes and that the product was manufactured in a plant that also processes peanut-containing products b. An employee had a plethora of zucchini during the summer and decided to bake zucchini bread at home. The supervisor on duty thought it would be a good addition to the breakfast offerings for residents c. The head cook used a clean spoon to taste the gravy he has prepared then places the utensil in the dirty equipment area d. At a residential home for adolescents,
b. An employee had a plethora of zucchini during the summer and decided to bake zucchini bread at home. The supervisor on duty thought it would be a good addition to the breakfast offerings for residents
50. A current steam table is old and breaks down often. A new table will typically be bought using money from which of the following accounts? a. Cash b. Capital c. Master d. Equipment
b. Capital
34. Where is the most appropriate initial place to report an outbreak of a Salmonella infection? a. Local health department b. Centers for Disease Control c. Food and Drug Administration D. The local health clinic
b. Centers for Disease Control
31. A dietary manager conducting an inspection of the dry storage area should be most concerned about: a. Canned goods that are stored on metal shelving b. Large bags of rice that are stored on the floor c. Open bags of flour and sugar that are stored in covered containers d. The food that has just been delivered is placed at the back of the shelves
b. Large bags of rice that are stored on the floor
35. Which of the following foods are least likely to cause food-borne illness? a. Raw eggs b. Medium rare roast beef c. Raw shellfish d. Fresh fruits and vegetables
b. Medium rare roast beef
37. For what does the acronym OSHA stand? a. Occupational Safety and Hazard Administration b. Occupational Safety and Health Administration C. Office of Sanitation and Health Accounts D. Office of Safety and Health Administration
b. Occupational Safety and Health Administration
Questions 7 & 8 pertain to the following passage: Mary has been a resident at a long-term care facility for 3 months. She is on a regular diet, has no acute nutritional issues, is able to feed herself, and is maintaining her admission weight. 7. When does Mary require her nutritional care plan to be reviewed and updated? a. Every month b. Quarterly c. Every week d. Every 6 months
b. Quarterly
29. Which of the following United States Department of Agriculture grades are used for poultry? a. US Prime, Choice, Select, or Standard b. US Grades A, B, or C c. US Fancy, Extra No. 1, No. 1, No. 2, or Combination D. US Fancy, choice, Standard, or substandard
b. US Grades A, B, or C
42. A standard recipe calls for a basic veloute sauce, which is a: a. White sauce made by preparing a roux then adding hot milk to it b. White sauce made by preparing a roux then adding hot broth to it c. Sauce made by adding equal parts brown stock and brown sauce d. Brown sauce made by simmering beef bones, meat, and vegetables
b. White sauce made by preparing a roux then adding hot broth to it
43. What gauge stainless steel is appropriate for a 2½ quart sauce pan at a nursing home? a. 10 b. 14 c. 18 D. 22
c. 18
41. A dietary manager is developing a standardized recipe at a nursing home based on a recipe from one of the residents. The recipe yield is for 4 servings, but 75 servings are needed to feed all of the residents. What factor is used to increase the recipe to provide the necessary number of servings? a. 0.053 b. 300 c. 18.75 d. 20
c. 18.75
49. If Mary works 20 hours a week, Stan works 16 hours a week on the weekends, Robert and Tim work 40 hours a week, and Stephanie works 32 hours a week, how many full-time equivalents (FTEs) are there? a. 148 FTEs b. 18.5 FTEs c. 3.7 FTEs d. 5 FTEs 50. A current steam table is old and breaks
c. 3.7 FTEs
38. After doing a thorough inspection of the dish machine, including the temperature, detergents, and the wash cycle, which of the following measurements would be a cause for concern? a. Wash temperature of 180°F b. Hot water sanitizing rinse temperature of 180°F c. Chemical sanitizing (chlorine) final rinse temperature of 117°F D. Hot water sanitizing final rinse temperature of 195*F
c. Chemical sanitizing (chlorine) final rinse temperature of 117°F
******(1). A resident is admitted to a long -term care facility. The initial nutrition assessment is completed on day 8 and is charted in the progress note section of the medical record. A week later, an error is noticed in the nutrition assessment, involving the height and weight of the resident. Correction fluid (White Out) is used to correct the error, and a follow-up note is placed in the chart. What is wrong in this situation a. The nutrition assessment should be placed in the dietary section b. The nutrition assessment should be documented on day 14 c. Correction fluid (White Out) should never be used in a medical record d. The accuracy of heght and weight is not important
c. Correction fluid (White Out) should never be used in a medical record
8. The dietary manager has completed the review of Mary's care plan. Two weeks later, Mary refuses meals complaining of having no appetite. The nursing staff reports that she is losing weight. The dietary manager should next do which of the following? a. Wait until the next quarterly evaluation to intervene b. Ask the nurses to let the dietary manager know if the situation does not improve within 2 weeks c. Immediately update Mary's nutrition care plan with an intervention to address her lack of appetite and weight loss D. Ask the physician for an order for nutritional supplements to be sent to the resident twice a day
c. Immediately update Mary's nutrition care plan with an intervention to address her lack of appetite and weight loss
33. All of the following statements about Escherichia coli infection are true EXCEPT: a. It can be spread through contaminated food and water b. It is one of the most common food-borne illnesses c. It most often presents with nausea and vomiting d. It can be spread through contaminated swimming pools
c. It most often presents with nausea and vomiting
20. The tray-line checker in the kitchen is not performing her job effectively. There are many missing items from the tray that are not caught by this employee. Initial steps this employee's supervisor may take to address this issue include all of the following EXCEPT a: a. Performance improvement plan b. Corrective action c. Letter of termination d. Review of her job description
c. Letter of termination
15. All of the following is information that may be obtained in a patient satisfaction survey EXCEPT: a. Opinions on the temperature of the food and timing of meals b. Perceptions on the service received from the food service employees c. Opinions on the cost of meals and suggestions for improvements D.Opinions on the menu selections and trays accuracy
c. Opinions on the cost of meals and suggestions for improvements
23. The dietary manager of a small kitchen at a convalescent home must revise the menu and asks all employees to join a staff meeting to discuss their ideas and suggestions. After considering all input, the dietary manager selects a few new menu items to begin recipe development. This style of management is called: a. Authoritative managing b. Proactive managing c. Participative managing d. Autocratic managing
c. Participative managing
25. Which of the following situations will likely cause a citation from the state health inspector? a. Chicken thawing in the refrigerator b. Food in the warming trays held at a temperature of 140°F c. Raw meat in the walk-in refrigerator stored on the shelf above the fresh produce D. The temperature in the walk-in refrigerator between 38*F and 40*F
c. Raw meat in the walk-in refrigerator stored on the shelf above the fresh produce
9. In an assisted living facility with 75 beds, the dietary manager is most likely to choose which of the following menus for a varied population with many different diet restrictions? a. Nonselective menu b. Selective menu c. Semiselective menu D. Static menu
c. Semi selective menu
46. Which of the following statements best describes the inventory process? a. A perpetual inventory is the best way to keep track of what items are on hand b. A physical inventory is the best way to keep track of what items are on hand c. Tight inventory control is required to keep carrying costs down, thus saving money in the long term d. A tightly controlled inventory is not as important as keeping
c. Tight inventory control is required to keep carrying costs down, thus saving money in the long term
47. A recipe for meatloaf calls for 80% lean ground beef. The portion size is 3 ounces, and 225 portions are needed. How much ground beef must be ordered? a. 37.5 pounds b. 42 pounds c. 84 pounds d. 57 pounds
d. 57 pounds
5. The physician has ordered a low-fiber diet for a resident who is experiencing a flare-up of diverticulitis. How would the following breakfast menu be modified to meet the changes ordered by the physician? x ½ cup all-bran cereal x 1 toasted English muffin x 1 banana x ½ cup orange juice x ½ cup low-fat milk x 1 cup of coffee a. Eliminate the orange juice b. Eliminate the English muffin c. Change the banana to prunes d. Change the cereal to corn flakes
d. Change the cereal to corn flakes
40. All of the following statements about the Safety Data Sheet (SDS) are true EXCEPT: a. The Occupation Safety and Health Administration requires that all employers must identify potential chemical hazards to its employees; in addition SDS must be kept on file relative to these chemicals b. The SDS should include physical and chemical properties of each chemical c. The SDS should include information about fire and explosive hazards d. Each employee must be given a copy of the SDS each year
d. Each employee must be given a copy of the SDS each year
10. A patient's wife has requested information from the dietary manager, regarding a heart healthy diet to lower cholesterol for her own information. What would be the most appropriate materials to provide to the patient? a. Find any web site on the Internet that has information that can be printed b. Tell the woman her request cannot be accommodated without an order from her physician c. Provide the woman with information on reducing sodium in her diet d. Provide some simple materials that concern fat in the diet from the American Heart Association and the name of a dietitian
d. Provide some simple materials that concern fat in the diet from the American Heart Association and the name of a dietitian
44. All of the following are acceptable ways to gather customer satisfaction information from nursing home residents EXCEPT for: a. Comment cards delivered on the food trays b. Plate waste studies c. Written surveys d. Secretly listening to conversations in the dining room
d. Secretly listening to conversations in the dining room
