CDM Quality Improvement and Performance Monitoring 2

Question 1

A fishbone (Ishikawa) diagram is used in dietary quality improvement primarily to:

Accepted Answer

Identify potential root causes of a problem

Answer

Track inventory turnover rates

Answer

Schedule staff work assignments

Answer

Plan a 4-week menu cycle

Question 2

Which quality improvement methodology focuses specifically on eliminating waste and non-value-added steps in dietary operations?

Accepted Answer

Lean methodology

Answer

Total Quality Management (TQM)

Answer

Six Sigma

Answer

Root Cause Analysis (RCA)

Question 3

A run chart in dietary quality improvement is used to:

Accepted Answer

Display performance data over time to reveal trends or patterns

Answer

Assign tasks to dietary staff for each shift

Answer

Plan the most efficient meal delivery routes

Answer

Log food holding temperatures by item

Question 4

When performing a root cause analysis (RCA) after a dietary error, the primary focus should be on:

Accepted Answer

Identifying system and process failures that allowed the error to occur

Answer

Identifying and disciplining the responsible employee

Answer

Documenting the error for potential legal defense

Answer

Filing a report with the state health department

Question 5

The '5 Whys' technique in quality improvement involves:

Accepted Answer

Repeatedly asking 'why' to drill down to the root cause of a problem

Answer

Surveying five staff members about a problem

Answer

Listing the five most likely solutions to a problem

Answer

Conducting five separate inspections of a dietary process

Question 6

Which of the following best describes a 'sentinel event' in the context of a dietary department?

Accepted Answer

An unexpected event causing serious harm, such as a severe allergic reaction from a food allergy error

Answer

A routine scheduled inspection by the state health department

Answer

A planned special event menu for a holiday

Answer

A scheduled competency evaluation for dietary aides

Question 7

In tracer methodology used by The Joint Commission, surveyors evaluate a dietary department by:

Accepted Answer

Following a patient's care experience through the facility to evaluate system performance

Answer

Tracing the path of food from receiving dock to patient tray

Answer

Monitoring the chemical tracer compounds used in sanitation verification

Answer

Tracking the movement patterns of dietary staff during meal service