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.

The Oxford Companion to Italian Food
The Oxford Companion to Italian Food
by Gillian Riley
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