Unit 2PR25 (F94W 04)Prepare and Cook Food to Meet the Requirements of Allergy Sufferers

This Unit is about producing dishes for individuals that suffer from particular food allergies. It highlights the requirement for ensuring that allergenic contamination is avoided. The Unit also reflects the competency associated with the effective cleaning and controls needed to ensure that the preparation area remains free from contaminants.
Assessor feedback on completion of Unit

Unit 2PR25 (F94W 04)Prepare and Cook Food to Meet the Requirements of Allergy Sufferers

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate Signature Date

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor Signature Date

Countersigning Assessor Signature (if applicable) Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.

Internal Verifier Signature Date

Countersigning Internal Verifier (if applicable) Date

External Verifier Initial and Date (if sampled)

Unit 2PR25 (F94W 04)Prepare and Cook Food to Meet the Requirements of Allergy Sufferers

What you have to do
P1 Ensure that the preparation and cooking areas and equipment are safe, hygienic, ready for use and free from contaminants.
P2 Prioritise work and carry it out in an efficient and safe manner.
P3 Obtain and follow clear and accurate information relating to the particular allergenic condition being catered for.
P4 Ensure that all ingredients are of the type, quality and quantity required and that any relevant information provided on labelling is referred to.
P5 Follow procedures which ensure that during preparation and cooking, there is no contamination from anything that can cause an allergic reaction.
P6 Finish dish to agreed quality requirements and present to organisational standards.
P7 Store and label any dishes not for immediate use in line with requirements for allergen control and general safety.
P8 Clean preparation and cooking areas and equipment to organisational and legal standards after use, ensuring that equipment and work areas set aside for the preparation of meals for allergy sufferers are not compromised.
P9 Report any problems or concerns to the appropriate person.
P10 Return cleaned equipment materials and personal protective equipment to areas designated as allergen-free.

Unit 2PR25 (F94W 04)Prepare and Cook Food to Meet the Requirements of Allergy Sufferers

Evidence number / Evidence description / Date / What you have to do
P1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / P9 / P10

Unit 2PR25 (F94W 04)Prepare and Cook Food to Meet the Requirements of Allergy Sufferers

What you have to know
Knowledge Statements marked by  cannot be inferred / Completed date or appendix
K1*What the main food allergens are and those that occur most commonly.
K2*What food preparation and cooking methods can affect the allergenic content of foods.
K3*The impact that anaphylaxis has upon people’s lifestyles.
K4*The impact that eating particular food stuffs can have upon people who are allergic to them.
K5*How the risk of allergic reaction can be minimised.
K6*The methods used to prepare and cook food which prevents contamination.
K7*How to effectively communicate information regarding allergens to colleagues.

Unit 2PR25 (F94W 04)Prepare and Cook Food to Meet the Requirements of Allergy Sufferers

Supplementary evidence

Evidence/Question / Answer / Date
1
2
3

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.

Unit 2PR25 (F94W 04) Prepare and Cook Food to Meet the Requirements of Allergy Sufferers1

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