Artisanal food processing has become more popular over the past decade. Artisanal cheeses and meat products are, now, common gourmet food items. In 2000, the Association of Food and Drug Officials  (AFDO) conducted a series of workshops across the United States for both retail meat processors and inspectors. One of the outcomes was a series of guidelines for processing that is now in the 6th edition. And yet, there are sporadic outbreaks from retail and homemade artisanal products. This round table will discuss the problems, the issues, and potential solutions for the guidance and education of do-it-yourself (DIY) or chef curing in artisanal food processing.