Code of Ethics (Undated)

Organization: 

United States Personal Chef Association

Source: 

CSEP Library

Date Approved: 

Undated

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Code of Ethics

Personal Chef Association is to maintain the highest possible standards of conduct of each active member, expect each member to adhere to a code of ethics, assist each member to maintain a successful personal chef business, encourage participation in sponsored conferences, promote healthy and safe kitchen practices, and enforce the rules laid out in the code of ethics.

Part I of this Code of Ethics insures the highest quality of service, cleanliness and safety associated with the service.

Part II of this Code of Ethics insures that member conduct remains consistent with the high quality of their service. It also articulates the standards by which the USPCA & its membership can assess any violations of this code and the ensuing consequences.

Code of Ethics Part I

As a USPCA personal chef and in the interest of maintaining the highest business standards, I promise to:

  1. Provide healthful, nutritious and delicious meals at an affordable price.
  2. Create menus based upon the client's needs and preferences.
  3. Use only the freshest meat, fish, vegetables and fruits available and quality ingredients.
  4. Maintain a professional and positive image of their business and the USPCA. Always act in accordance with all State and Federal laws and regulations, particularly in matters of food preparation and health standards.
  5. Respect for the client's home, property, belongings and privacy, always acting discreetly and as a member of his/her family.
  6. Keep confidential any information about the client, which I may know as a result of work in his/her home.
  7. Prompt return of phone messages and e-mail contacts.
  8. Full disclosure of any/all information requested by the client in regards to the preparation of meals.
  9. Leave clear, concise storage and heating directions for meals prepared.
  10. Continued education in culinary arts and staying abreast of changes within the industry.

Each USPCA Personal Chef will demonstrate adherence to the above Code of Ethics at all times. Should you feel these standards are not being represented, as a client you are encouraged to discuss this with your Personal Chef and/or contact USPCA.

 

Code of Ethics Part II

As a USPCA personal chef and in the interest of conducting myself in the most professional manner, I promise:

  1. To treat my clients, my peers and the USPCA staff with courtesy and respect at all times, whether using verbal, written or electronic communication. Negativity toward a person or their viewpoint is unwarranted and will not be tolerated. Differing views and opinions can be shared without disparaging the opposing view.
  2. To adopt and adhere to the USPCA Netiquette Guidelines when using the member message board.
  3. To embrace the values of equality & tolerance and equal justice.
  4. To eschew discrimination in any form, whether on the basis of race, sex, sexual orientation, religion, age, disability or national origin.
  5. To respect the intellectual property of my peers by not copying, reproducing or in any other way utilizing their written or published materials as my own, even when this work has not been explicitly protected by copyright, patent, etc.
  6. To cooperate with other personal chefs, whether USPCA members or members of other organizations, when such cooperation is in the best interest of your clients.
  7. To represent the USPCA, it's members and staff in the most positive light and to not misrepresent the USPCA or it's positions or policies.
  8. To strive to the highest level of professional competence and to participate in not only setting those standards, but also publicizing them and encouraging others to reach them.
  9. To agree that violation of this code is inconsistent with USPCA membership and it's privileges and that consequences may then apply.

  

Violations

If you feel a peer has violated this code in any way, the following steps should be taken:

  1. Discuss your concerns with that peer, either verbally or in written form. Care should be taken in such a discussion so as to not violate this code yourself.
  2. If you know of further code violation after communicating directly with the chef in question, you may file a formal complaint with the NAC. This complaint should be directed to one or all of the NAC representatives for your region. It should include a detailed account of the violation and your communication with the offender.
  3. The NAC will review the complaint and conduct an investigation that may include but is not limited to discussing said complaint with both the complainant and the offender.
  4. If the NAC finds a violation has indeed occurred, a warning or short-term loss of privileges will be issued to the offender, and said action will be kept on file with the NAC.
  5. The NAC will adopt a “three strikes and you're out” approach to code violators. Upon the third occasion a violation is found to have occurred, the offender's USPCA membership will be terminated.

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