Edge: Food Safety Compliance: Positioning the CDM, CFPP Credential as Essential

This Food Protection Connection CE article appeared in the March/April 2026 issue of Nutrition & Foodservice Edge magazine. To view a PDF of this article click HERE.

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Food Safety Compliance: Positioning the CDM, CFPP Credential as Essential

By: Jessy Sadler, SNS

No matter the setting — schools, hospitals, long-term care communities, or correctional facilities — serving safe meals is complex. The 2022 Food Code classifies the individuals served in these settings as a highly susceptible population because they are more likely than others in the general public to experience foodborne disease due to age, weakened immune systems, or medical conditions, so one small misstep can have serious consequences.

For a Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP), staying up-to-date is a responsibility, not an option. With the science of food safety continuously evolving and regulations continually changing, ongoing education is required to maintain the CDM, CFPP credential. The simple truth is learning should never stop. Staying current through continuous learning not only helps foodservice professionals meet and absorb evolving standards, but also supports the decision-making that those leaders face daily as they carry out their roles ethically.

THE SCOPE OF PRACTICE: THE BASIS OF LEADERSHIP

In different fields, the requirements of professional development are set as the pillars for learning excellence. While in some operations these standards are stricter and need to be documented and proven on paper, implementing any training effectively within a busy operation can present its own challenges. The CDM, CFPP Scope of Practice guides professional learning through the following five domains of competencies, each directly connected to the day-to-day duties that encompass food safety, quality, and accountability.

1. Nutrition: Supporting Safe and Personalized Care

Nutrition isn’t just about calorie counts or planning menus; it’s about understanding the unique needs of every individual served. Besides managing diet orders, this standard emphasizes the CDM, CFPP’s role in gathering and interpreting nutrition screening data, managing diet orders for accuracy, and collaborating with the interdisciplinary care teams. According to the Academy of Nutrition and Dietetics, maintaining competence in therapeutic diets and medical nutrition therapy (MNT) is vital for ensuring proper care. Ongoing education in this area supports CDM, CFPPs in staying current with emerging research and strengthens their collaboration with Registered Dietitians (RDs) in the workplace.

2. Foodservice: Enforcing Consistency and Quality

Every safe meal depends on multiple reliable and standardized systems from start to end. CDM, CFPPs are responsible for implementing quality controls to make sure meals are prepared consistently and safely. As our population is becoming more diverse, this role also requires CDM, CFPPs to be culturally aware, managing specialized dietary needs and religious restrictions. Some of the core tasks in this domain include using approved diet manuals for diet modification, following standardized recipes while focusing on portion control and food cost, and monitoring the effectiveness of the operation through quality improvement and applying HACCP principles.

3. Personnel and Communication: Building a Strong Team

Even the strongest operation depends on a strong team. In today’s environment, CDM, CFPPs must take the responsibility to recruit, train and manage a diverse workforce. Managing and coaching staff throughout the daily operation helps foster a culture of accountability by providing clear, consistent communication to not just understand how to perform their duties, but understand why it matters. As part of this responsibility, CDM, CFPPs must also oversee and conduct onboarding, plan and lead ongoing in-service training, and clearly communicate changes in regulations, procedures, or expectations.

4. Sanitation and Safety: Preventing Problems Before They Happen

Food sanitation forms the backbone of any foodservice operation and requires a comprehensive, systems-based approach in order to maintain compliance between federal, state, and local regulations. The flow of food describes every component that contributes to the movement of food starting with the order and ending with the service. CDM, CFPPs must oversee every stage of this process to make sure food safety and sanitation standards are met at all times. During preparation and production, CDM, CFPPs apply HACCP principles and establish critical control points to recognize, monitor, and control potentially hazardous foods early. In addition, maintaining a safe physical environment is ensuring equipment is well maintained, having facility audits, conducting workflow analysis, and having a good emergency preparedness plan in the event of a foodborne illness outbreak or other local or national emergencies.

5. Business Operations: Supporting the Department

Purchasing decisions, inventory management, staffing, and budgeting all play a part in well-managed business practices that help support a good foodservice operation. These elements extend beyond the day-to-day duties and come together as part of the strategic planning. CDM, CFPPs assume a big role in helping develop and manage their operating budgets and monitoring costs by making careful purchasing decisions. They may also assist in evaluating capital equipment needs, replacing equipment, and planning for future improvements. Tools such as SWOT analysis (strengths, weaknesses, opportunities, threats) and measures like Meals Per Labor Hour (MPLH) help identify areas for improvement and address challenges related to both operations and staffing.

THE CODE OF ETHICS: GUIDING DAILY DECISIONS

Ethics and competence are directly connected and act as a balance scale. On one end, the Scope of Practice establishes the professional responsibilities and duties of CDM, CFPPs. On the other hand, the Code of Ethics for CDM, CFPPs serves as a practical guide for professional conduct and defines the values that guide daily decisions and actions. In a field where day-to-day decisions directly influence health and safety, technical skills alone are not enough.

The CDM, CFPP Code of Ethics calls on individuals to maintain personal and professional competence, comply with laws and regulations, and practice within their qualifications. At its core, the Code is about integrity. Federal law 38 U.S.C. § 5727(14) defines integrity as the “protection of information against improper modification or destruction, including the assurance of authenticity and nonrepudiation.” In simple terms, this means acting honestly and fairly in every situation, whether that involves disclosing a potential conflict of interest or accurately representing credentials and qualifications. Confidentiality is a major component of ethical practice. In healthcare and long-term care settings, access to protected health information is routine. Complying with HIPAA and related privacy standards is both a regulatory obligation and a moral responsibility.

Ethical practice is also about being proactive. The Code encourages CDM, CFPPs to seek guidance when situations exceed their scope of practice, make appropriate referrals, and step back when personal circumstances could compromise care. These expectations reflect a willingness to do what is right, even when it’s challenging and most importantly, when no one is looking.

MAKING CONTINUING EDUCATION WORK IN REAL LIFE

Continuing education is more than a renewal requirement. While learning can be either formal or informal, it is most effective when it relates to the individual’s job and the industry in which they work. Continuing learning should be structured and viewed as a roadmap for professional development that helps give foodservice leaders the tools and the resources they need to remain relevant and competitive in this evolving field.

According to Wallner et al., structured education courses can be an effective option to improve food safety knowledge and practices among both healthcare and nutrition professionals. To maintain certification, CDM, CFPPs must complete 45 hours of continuing education every three years, including nine hours in Safety and Sanitation and one hour in Professional Ethics.

Effective training doesn’t require a big budget. Foodservice leaders should invest in the professional development and training of their staff beyond the classroom. For example, encouraging staff participation at state and national conferences can help them engage with industry-wide practices while networking with peers facing similar challenges.

At the end of the day, learning never truly stops. It should serve as a reminder to commit to excellence, keeping the foodservice operations safe, the team engaged, and the people served protected.

About the Author

Jessy Sadler, SNS

Jessy Sadler has worked in school food service for eight years and is currently the Nutrition Director in Urbandale, Iowa. She holds a School Nutrition Specialist (SNS) credential with a Master’s Degree in Nutrition Science from Eastern Michigan University and a B.S. in Nutrition and Dietetics with a minor in Wellness from Bradley University. Sadler is a certified ServSafe Instructor and Proctor, and provides food safety training to many professional groups such as schools, restaurants, and healthcare facilities.