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Guild's Code of Conduct

Members of the Guild of Food Writers have a duty at all times to:
  • Strive to achieve the highest professional standards in their work, and to be polite, fair and honest in all dealings with colleagues and clients.
  • Refrain from any behaviour which would discredit the Guild or any member thereof.
  • Respect the implications of copyright infringement and plagiarism, and not knowingly use for financial or professional advantage any recipe or other intellectual property belonging to another without appropriate acknowledgement.
  • Be especially aware of the detailed ethics of recipe acknowledgement, regardless of whether publishing, demonstrating or teaching, and to make clear to editors that such acknowledgement is mandatory.
  • Endeavour to ensure that any recipe published under their name has been thoroughly tested and, within reason, will work as written.
  • Endeavour to ensure that any work published in their name is fair and accurate, and that comment and conjecture are not presented as established fact.
  • Not publish, or knowingly permit to be published on their behalf, advertising or promotional material that contains false or misleading statements.
  • Deliver work on time, or provide fair warning of unavoidable delay, recognising that if a deadline is missed, it is not only their work that may be affected, but also the work and schedules of others involved.
  • Be familiar with fundamental food safety regulations, and adhere to them if involved in demonstrating, teaching or catering.
 

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FEATURED MEMBERS' PUBLICATIONS
The Food and Cooking of Malaysia and Singapore
The Food and Cooking of Malaysia and Singapore
by Ghillie Basan
£19.99
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