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Charcuterie Code of Practice

Protection for your business

Developed by the Guild of Fine Food and food experts at Cornwall Council, the Charcuterie Code of Practice gives producers guidance on meeting many of the essential food safety and trading standards requirements for continental-style meats. It includes detailed advice on creating a HACCP plan to protect against potential safety risks around charcuterie-making, and spells out the main parameters around pH, water activity, times and temperatures that EHOs will be looking out for.

Written by technical specialists from Cornwall Council and the trade, there is extensive advice on the legal requirements for labelling, allergen declarations, weights & measures and other trading standards issues.  The Charcuterie Code of Practice is regularly reviewed and revised to ensure it keeps up with recent legislation.

Guild of Fine Food member charcuterie producers are automatically opted in to the Primary Authority scheme at no extra cost. Following advice on the code will give businesses a level of protection if processes and procedures are challenged by their EHO or local inspecting authority. Primary Authority advice is shared among local authorities across England and Wales and their enforcement officers are required to bear that advice in mind when carrying out inspections, making it a valuable asset to your business.

Any producer can buy a copy of the code, but will only benefit from Primary Authority protection if they are an opted-in Guild of Fine Food member. Opt-in is automatic and at no extra cost.

The code is available free to Guild of Fine Food members as an interactive PDF and can be requested by emailing [email protected].

Non-members can purchase the Charcuterie Code of Practice PDF for £75+VAT, but will not be covered by the Primary Authority scheme.

Are you an independent retailer looking for advice?

We also have a Deli Retailing Code of Practice, developed by the Guild of Fine Food in association with Cornwall Council.