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Patients with renal failure often have difficulty excreting sodium and potassium, leading to fluid retention and dangerous electrolyte imbalances. Therefore, a low-sodium, low-potassium diet is essential. Protein intake is moderated but not eliminated to prevent buildup of nitrogenous waste. High phosphorus and calcium diets are avoided because they exacerbate mineral imbalances. CDMs must collaborate with dietitians to ensure renal diets are properly designed and communicated to kitchen staff.

Rodents leave droppings, gnaw marks, and nesting materials, which are clear signs of infestation. Grease buildup is sanitation-related, mold results from moisture issues, and broken light fixtures are maintenance problems. CDMs must ensure facilities follow integrated pest management (IPM) to prevent infestations, including proper storage, cleaning, and sealing entry points.

The ready-prepared system involves cooking food in bulk, then chilling or freezing it for later reheating and service. This reduces daily workload and allows for better scheduling but requires additional storage space and equipment. Conventional systems prepare and serve immediately, commissary centralizes production for multiple locations, and assembly-serve focuses on purchased pre-prepared foods. CDMs select systems based on facility needs, labor, and cost efficiency.

Bacillus cereus spores survive cooking and can multiply if rice or starchy foods are left at unsafe temperatures. This results in foodborne illness. Salmonella is linked to poultry, Norovirus to poor hygiene, and C. botulinum to canned foods. CDMs must train staff to cool and store rice quickly to prevent contamination.

Prime cost percentage = (Prime Cost ÷ Sales) × 100

= ($150,000 ÷ $250,000) × 100 = 60%.

Since food and labor are the largest controllable expenses, CDMs use prime cost to evaluate efficiency. Industry benchmarks suggest prime costs should be ≤65%.