A Certified Dietary Manager (CDM) / Certified Food Protection Professional (CFPP) demonstrates competency in the area of food protection and sanitation. The certification exam is not a nutrition exam nor a food tech exam. Rather, it is a highly comprehensive exam covering both the technical side and the business management side of the field of food service management. One may qualify for taking the exam by completing an approved dietary manager training program OR by possessing a two-year or four-year degree in foodservice management, nutrition, or culinary arts. A combination of training and experience would also aid in the qualification process.
According to the official exam blueprint, the following topics are covered: Gather Nutrition DataApply Nutrition Data Provide Food Services Provide Nutrition Education Hire and Supervise Develop Personnel and Communications Professional Interaction Manage Supplies, Equipment Use, Sanitation, and Safety Manage Production Manage Business Operations.
This book focuses more on the relevant laws, nutrition and food processing/storage.
