CDM cheat sheet

Four production systems: conventional (raw ingredients prepared and served on site), commissary (central production with chilled or frozen distribution to satellites), ready-prepared (cook-chill or cook-freeze produced in advance, rethermalized at service), and assembly-serve (prepared foods purchased, then heated and assembled).

Food flows in sequence: purchasing, receiving, storage, issuing, pre-preparation, production, holding, service, and sanitation; each step is a control point for quantity and quality.

The menu is the primary control document: it determines purchasing quantities, staffing, equipment needs, production scheduling, and the budget.

Popularity index = portions of one item sold / total portions of all comparable items sold; the result drives future production forecasts.

As-purchased (AP) quantity = edible-portion (EP) quantity / yield percentage; conversely EP = AP x yield percentage.

A cycle menu repeats on a defined interval (for example, every three weeks); a static menu stays the same daily; a single-use menu is planned for one event.

Selective menus offer choices (a la carte or free choice); nonselective menus present a fixed meal (table d'hote) with no alternatives.

Efficient work-flow design uses straight-line movement, keeps clean and soiled traffic separated, and places production as close to service as possible.

Energy values: carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, alcohol 7 kcal/g.

BMI = weight in kg / (height in m)^2; below 18.5 is underweight, 18.5-24.9 normal, 25-29.9 overweight, 30 and above obese.

Hamwi ideal body weight: men 106 lb for the first 5 feet plus 6 lb per inch above; women 100 lb for the first 5 feet plus 5 lb per inch above.

Mifflin-St Jeor estimates resting energy expenditure from weight, height, age, and sex; indirect calorimetry is the reference measurement when available.

Diabetes care is individualized; emphasize carbohydrate from whole foods, fiber about 14 g per 1000 kcal, and sodium under 2300 mg/day.

Chronic kidney disease without dialysis: protein about 0.6-0.8 g/kg/day; hemodialysis about 1.0-1.2 g/kg/day; restrict sodium, potassium, and phosphorus as indicated.

Enteral nutrition is preferred whenever the gastrointestinal tract functions; parenteral nutrition is used when it does not.

Refeeding syndrome shows hypophosphatemia, hypokalemia, and hypomagnesemia; advance nutrition support slowly in high-risk malnourished patients.

Drug-nutrient interactions: warfarin versus vitamin K intake, MAO inhibitors versus tyramine, and grapefruit juice inhibiting CYP3A4 metabolism.

Temperature danger zone is 41 F to 135 F (5 C to 57 C); TCS food held in it beyond 4 cumulative hours must be discarded.

Minimum internal cooking temperatures: poultry 165 F; ground meat 155 F; whole-muscle pork, beef, and fish 145 F with a 3-minute rest.

Cooling rule: 135 F to 70 F within 2 hours, then 70 F to 41 F within 4 more hours, for a 6-hour total maximum.

Reheating food for hot holding must reach 165 F for 15 seconds within 2 hours.

HACCP's seven principles: hazard analysis, identify critical control points, set critical limits, monitor, take corrective action, verify, and keep records.

The Big Six pathogens requiring exclusion of the food handler: Shigella, Salmonella Typhi, nontyphoidal Salmonella, E. coli O157:H7, hepatitis A, and norovirus.

FATTOM lists the growth requirements: food, acidity, time, temperature, oxygen, and moisture.

Handwashing requires at least 20 seconds with water at 100 F or warmer; bare-hand contact with ready-to-eat food is prohibited.

Warewashing: wash at 110 F, rinse at 110 F, then sanitize in 171 F water for 30 seconds or with an approved chemical sanitizer at its labeled concentration.

Job analysis precedes two documents: the job description (duties, responsibilities, conditions) and the job specification (education, skills, experience required).

One FTE equals 40 hours per week; FTEs = total weekly labor hours / 40. Meals per labor hour = meals served / productive labor hours.

Turnover rate = (number of separations during the period / average number of employees) x 100.

Herzberg two-factor theory: hygiene factors (pay, conditions, supervision) prevent dissatisfaction; motivators (achievement, recognition, growth) create satisfaction.

Maslow's hierarchy runs physiological, safety, social, esteem, then self-actualization; lower needs are addressed before higher ones motivate.

Fair Labor Standards Act sets minimum wage, requires overtime at 1.5 times the regular rate beyond 40 hours per week, and limits child labor.

Family and Medical Leave Act provides up to 12 weeks of unpaid job-protected leave to eligible employees of employers with 50 or more workers.

Progressive discipline order: verbal warning, written warning, suspension, termination, with documentation at every step.

Leadership styles: autocratic (leader decides), democratic (group input before the leader decides), and laissez-faire (group decides with minimal direction).

Food cost percentage = (cost of food sold / food sales) x 100; a typical foodservice target is roughly 28 to 35 percent.

Cost of food sold = beginning inventory + purchases - ending inventory, adjusted for transfers in and out and employee meals.

Factor pricing: selling price = food cost / desired food cost percentage, where the pricing factor = 1 / desired food cost percentage.

Break-even point in units = fixed costs / (selling price per unit - variable cost per unit).

Prime cost = food cost + labor cost; operators typically target prime cost near 60 to 65 percent of sales.

Inventory turnover = cost of food used / average inventory value; it measures how many times stock is replaced in a period.

Income statement: revenue - expenses = profit. Balance sheet: assets = liabilities + equity.

Straight-line depreciation = (acquisition cost - salvage value) / years of useful life.

Labor cost percentage = (labor cost / total sales) x 100; controllable expenses are those management can adjust in the short run.