Certified Dietary Manager (CDM) Practice Exam

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Prepare for the Certified Dietary Manager Exam with flashcards and multiple choice questions. Improve your knowledge with hints and explanations.

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Why is it important to identify control points in food preparation?

To ensure that all employees are trained adequately
To minimize the risk of foodborne illness
To comply with local zoning laws
To enhance the menu quality

The correct answer is: To minimize the risk of foodborne illness

Identifying control points in food preparation is crucial for minimizing the risk of foodborne illness. Control points refer to specific stages in the food preparation and handling process where hazards can be prevented, eliminated, or reduced to safe levels. By recognizing these significant points, food managers can implement critical control measures such as proper cooking temperatures, safe storage practices, and regular sanitation procedures. This proactive approach ensures that food is handled safely and reduces the likelihood of harmful bacteria growing, which can lead to foodborne illnesses. While proper training, compliance with zoning laws, and enhancing menu quality are all important aspects of food service management, they do not directly address the health and safety concerns related to food preparation hazards as effectively as identifying control points does.