Code of Professional Ethics

Members agree to follow the Guild Code of Ethics in their work:

To strive to achieve the highest professional standards and be fair, polite and honest in all dealings with colleagues or clients.

Members of the New Zealand Guild of Food Writers undertake to:

  • Strive to achieve the highest professional standards in his or her work, and to be fair, polite and honest in all dealings with colleagues and clients.
  • Refrain from any behaviour which would unfairly discredit the Guild or any member thereof.
  • Accurately represent professional training and qualifications.
  • Respect the intellectual property rights of others, and not knowingly use or appropriate to financial or professional advantage, any recipe. or other intellectual property belonging to another without proper recognition. In particular, be cognisant of current copyright law as it relates to food writers, whether in relation to written words, photography and graphics, advertising and promotional material. Further, comply with the spirit of the law as well as the letter.
  • Be especially aware of the detailed ethics of recipe acknowledgement and of other professional work, regardless of whether publishing, demonstrating or teaching, and to make clear to editors that such acknowledgement is mandatory.
  • Endeavour to ensure that any work published in his or her name is fair and accurate, and that comment and conjecture are not presented as established fact.
  • Endeavour to ensure that any recipe published under his or her name has been thoroughly tested, and within reason, will work as written.
  • Not publish, or knowingly permit to be published on his or her behalf, any advertising or promotional material which contains false or misleading statements. In particular, be cognisant of current consumer and advertising laws and codes relevant to food writing.
  • Deliver work on time, or provide fair warning of unavoidable delay, recognising that if a deadline is missed it is not only his or her work that may be affected but also the work and schedules of others involved.
  • Be familiar with fundamental food safety principles and food safety legislation, and adhere to them in demonstrating ,teaching, catering and writing.
 
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