Certified Dietary Manager (CDM) Practice Exam 2026 - Free CDM Practice Questions and Study Guide

The correct first step in the procedure to check in a meat order is to compare the grade to the purchase specifications. This is important to ensure that the meat received meets the standards and quality expected by the facility. By comparing the grade to the purchase specifications first, the dietary manager can immediately identify any discrepancies and take appropriate action such as rejecting the order or contacting the supplier for clarification.

Checking the weight of the meat (option A) can be done after ensuring that the grade matches the purchase specifications. Checking the color of the meat (option B) and verifying cooking instructions (option D) are also important steps but come after verifying the grade to ensure quality and compliance.