10 free, exam-style CDM/CFPP (CDM/CFPP) practice questions with answers and
explanations. No signup required. Work through them below, then take the
full free CDM/CFPP practice test to study every exam domain.
These 10 free CDM/CFPP questions are organized by exam domain, so you can see how each part of the CDM/CFPP blueprint is tested. Reveal the answer and explanation under each question.
Domain 1: Nutrition 20% of exam
Question 1
A speech-language pathologist recommends IDDSI Level 2 liquids for a resident with dysphagia. When the CDM performs the syringe flow test - placing 10 mL in a syringe and allowing it to flow freely for 10 seconds - approximately how much liquid should remain to confirm this level?
- Less than 1 mL
- 1-4 mL
- More than 8 mL
- 4-8 mL
Show answer & explanation
Correct answer: D - 4-8 mL
Question 2
A resident weighed 160 lb at admission to a long-term care facility 28 days ago. Today's weight assessment shows the resident weighs 151 lb. According to CMS requirements, this weight change should be classified as:
- Expected and within acceptable limits for residents who have reduced appetite
- A significant weight loss that requires nutritional assessment and intervention
- Borderline, and should be rechecked in two weeks before any clinical action is taken
- Critical, requiring immediate nasogastric tube feeding to prevent further decline
Show answer & explanation
Correct answer: B - A significant weight loss that requires nutritional assessment and intervention
Domain 2: Foodservice 22% of exam
Question 3
A CDM reviews data showing that 40% of residents consistently leave more than half of their meals uneaten. The QAPI committee initiates a PDCA cycle to address the issue. Which action belongs in the "Plan" phase?
- Gather resident and staff feedback to identify the root causes of poor meal acceptance
- Launch a two-week pilot program on one unit offering residents expanded meal choices and portion sizes
- Compare post-pilot plate-waste percentages against the original 40% baseline measurement
- Update the facility's standardized menu policy to reflect the lessons learned
Show answer & explanation
Correct answer: A - Gather resident and staff feedback to identify the root causes of poor meal acceptance
Question 4
After preparing almond-crusted chicken for the cafeteria, a cook wipes the cutting board with a damp cloth and immediately uses the same board to slice tomatoes for a resident with a documented tree nut allergy. Although no visible residue remains, the tomatoes may pose a risk due to:
- Allergen cross-contact
- Biological cross-contamination
- Physical adulteration
- Chemical residue transfer
Show answer & explanation
Correct answer: A - Allergen cross-contact
Domain 3: Personnel and Communications 20% of exam
Question 5
A CDM is conducting interviews for a dietary aide position. Which of the following questions is LAWFUL to ask each candidate?
- Do you have any physical conditions that could limit your ability to perform this job?
- This position requires lifting up to 40 pounds. Are you able to meet this requirement?
- Do you have children or family obligations that might affect your availability for evening shifts?
- What is your country of national origin?
Show answer & explanation
Correct answer: B - This position requires lifting up to 40 pounds. Are you able to meet this requirement?
Question 6
An unannounced CMS surveyor arrives and requests to observe the noon meal service and review the dietary care plans of three named residents. The facility administrator has not yet been notified. The CDM's MOST appropriate FIRST action is to:
- Inform the surveyor that meal observation must be scheduled in advance to ensure staff are properly prepared
- Notify the facility administrator and wait for guidance before granting the surveyor access to any records
- Accompany the surveyor, provide the requested records, and answer all questions honestly
- Ask the surveyor to speak with the Director of Nursing before proceeding with the dietary review
Show answer & explanation
Correct answer: C - Accompany the surveyor, provide the requested records, and answer all questions honestly
Domain 4: Sanitation and Safety 24% of exam
Question 7
A CDM placed a large batch of chicken stock in the walk-in cooler at 1:00 PM following preparation. At 3:15 PM, the internal temperature reads 85°F. What is the MOST appropriate action?
- Transfer to shallow pans and continue cooling - three hours remain before the 41°F deadline
- Reheat to 165°F and restart the cooling process using approved rapid-cooling methods
- Discard the stock immediately, as it cannot be safely used once the 2-hour window is exceeded
- Move to a smaller container and add ice to reduce the temperature
Show answer & explanation
Correct answer: B - Reheat to 165°F and restart the cooling process using approved rapid-cooling methods
Question 8
A dietary employee informs the CDM that they were diagnosed by their physician with Salmonella Typhi the previous day. The employee is currently asymptomatic and states they feel completely well. The CDM's MOST appropriate action is to:
- Allow the employee to return to all duties, as they are no longer showing symptoms
- Restrict the employee to non-food-contact duties until they have been symptom-free for 48 hours
- Exclude the employee and require written medical clearance before allowing any return to work
- Permit the employee to work provided they wear gloves and follow strict handwashing protocols
Show answer & explanation
Correct answer: C - Exclude the employee and require written medical clearance before allowing any return to work
Question 9
A dietary aide is restocking the walk-in refrigerator after receiving today's delivery of raw ground pork, fresh Atlantic salmon fillets, sliced deli turkey, and whole chicken breasts. According to the FDA Food Code, which item must be stored on the LOWEST shelf?
- Sliced deli turkey
- Raw ground pork
- Whole chicken breasts
- Fresh Atlantic salmon fillets
Show answer & explanation
Correct answer: C - Whole chicken breasts
Domain 5: Business Operations 14% of exam
Question 10
During one week, the dietary department served 2,500 meals. Total labor hours used were 500, and total labor costs for the week were $5,000. What was the labor cost per meal?
- $0.50
- $5.00
- $10.00
- $2.00
Show answer & explanation
Correct answer: D - $2.00