Top 10 Valuable Benefits a CDM, CFPP Brings to Your Operation
List Compiled by: ANFP Staff
- A CDM, CFPP managing the foodservice department is listed as the primary qualification in the CMS regulations for the Director of Food and Nutrition Services in the absence of a full-time dietitian.
- A CDM, CFPP managing the foodservice department is competent to lead the foodservice department challenges of natural disasters, foodborne illness, supply chain difficulties, pandemics and other incident management issues.
- A CDM, CFPP managing the foodservice department is recognized as the expert in all areas of foodservice management, including leading a foodservice operation team, ensuring sanitation and food safety, purchasing and inventory control, business operations, documentation of nutrition information and applying medical nutrition therapy principles.
- A CDM, CFPP managing the foodservice department is an expert in foodservice personnel management, fostering increased staff engagement, greater employee retention, a stable working environment, and higher client satisfaction.
- CDM, CFPPs lead departments that experience a 23% LOWER turnover rate than facilities without a CDM, CFPP.
- CDM, CFPPs receive 26% FEWER nutrition and foodservice related citations in long-term care facility inspections and are often deficiency-free.
- CDM, CFPPs are more likely to use improved patient outcomes as a measure of success. The percentage of CDM, CFPPs using this indicator as a measure of success is 44% HIGHER than non-CDM, CFPPs.
- CDM, CFPPs receive a 12% HIGHER star rating when compared to facilities without a CDM, CFPP.
- CDM, CFPPs have qualified for and passed the nationally recognized CDM, CFPP Credentialing Exam and fulfill requirements each year to maintain certification.
- CDM, CFPPs meet recertification requirements every three years, through a continuing competence program that promotes awareness of best practices, industry standards and emerging trends in the industry.
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