Boucher: conditions of access and exercise in France

Verified 10 November 2025 - Entreprendre Public Service / Directorate of Legal and Administrative Information (Prime Minister), General Directorate of Enterprises (DGE)

  • Regulated craft activity
  • EPA code 4722 Z NACE European Code 4722 Z
  • Social contributions : to be paid to the Urssaf: titleContent
  • Social security scheme: Social security for the self-employed (SSI) or General social security scheme, depending on the method of practice
  • Social protection: CPAM: titleContent (disease), Carsat: titleContent (retirement)

Definition

The butcher usually buys the meat he sells. It selects carcasses or quarters of meat from slaughterhouses, cooperatives or wholesalers. Some artisan butchers buy live animals at their place of production for even more traceability. It can be specialized in a type of meat (triperie, horse, poultry...).

He sells meat and/or meat products (roasts, eyelids, ready meals, stuffed poultry...) according to food hygiene and safety rules. He must know the health standards and the storage of food products.

The butcher is also a retail merchant which is in direct contact with the consumer. He provides information on the origin of the meat, advice on choosing a piece, cooking it and presenting it in the rules of the art. It can also sell other complementary food products (canned food, sauces).

The butcher's activity can be exercised within butcher's shops, butcher's shops and butcher's departments of large and medium-sized surfaces.

This activity can also be carried out on the markets. In this case, the butcher must comply with the regulations on the walking trade.

Access

The butcher's trade is regulated: to practice it, it is necessary to meet the requirements of diplomas and of qualifications.

In the event of non-compliance with the conditions for professional qualification, the butcher may be fined €7,500.

The judge may pronounce additional penalties :

  • Closure, for a period of 5 years at most, establishments or one or more establishments in the company used to commit the offenses in question.
  • Posting or broadcasting of the decision pronounced.

The criminal offense ofspoofing is punishable byone year in prison and €15,000 of a fine.

If the butcher wishes to run or manage a company, he must also respect good repute. If they do not comply with these conditions, running or managing a company is prohibited.

To be able to practice as a butcher in France, the person concerned must hold the necessary qualifications. The rules vary according to his nationality: French, national of a State of the European Union (EU) or the European Economic Area (EEA), a third-country national.

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French

In order to work as a butcher, professional qualifications obtained in France or Europe must be justified in one of the following ways:

  • With a degree
  • With professional experience
French Diploma

To work as a butcher in France, you must have obtained one of the following diplomas:

  • Certificate of professional competence (CAP) “butcher”
  • Brevet d'études professionnelles (BEP) specialty “butcher”
  • Professional bachelor's degree “butcher”, charcutier, caterer

All these diplomas must attest to a qualification in the butchery trade.

EU or EEA Diploma

The French butcher who has obtained an EU or EEA diploma must apply of attestation of recognition of professional qualification to the CMA of the place of practice.

This certificate is used to recognize the diploma obtained in the European Union (EU) or in a European Economic Area (EEA) state.

He must complete the form and attach the following documents:

  • Valid proof of identity.
  • Copy of the diploma(s) in the original language. You also have to send a translation in French.
  • Documents attesting to professional experience
  • Fee in the amount of €100

Please note

If the training received has differences called ‘substantial’ in relation to the qualifications and training required in France, the CMA may ask the butcher to carry out a compensation measure. This can be an adaptation course or an aptitude test

At the end of the compensation measure, the CMA issues a certificate of professional qualification to the butcher admitted.

3 years of professional experience in France or Europe

It is possible to practice as a butcher in France, if the candidate has professional experience of 3 years in this profession, in France, in a State of the European Union (EU) or the European Economic Area (EEA).

This experience must have been acquired as a company manager, self-employed person or employee in the butchery field.

In this case, the person concerned must obtain a attestation of professional qualification by the competent CMA at the place of practice.

National of an EU or EEA State

A national of a State of the European Union (EU) or the European Economic Area (EEA) may choose to practice his profession in France, either permanently (free establishment) or temporarily (freedom to provide services).

Establishment in France (permanent)

In order to settle in France, the EU national must prove that he has a diploma or professional experience obtained in France or Europe.

French Diploma

To work as a butcher, you must obtain one of the following French diplomas:

  • Certificate of professional competence (CAP) of “butcher”
  • Brevet d'études professionnelles (BEP) specialty “butcher”
  • Professional bachelor's degree “butcher, butcher, caterer”

All these diplomas must attest to a qualification in the butchery trade.

European or EEA Diploma

To practice the profession of butcher in France on a permanent basis, the national member of a country of the European Union (EU) or the European Economic Area (EEA) must do an application for a certificate of recognition of the professional qualification to the CMA of the place where it wishes to carry out its activity.

  • If the profession is regulated in the State of origin, a certificate of competence or evidence of formal qualifications for the exercise of the activity of butcher issued by the competent authority of the country where the diploma was obtained must be transmitted.
  • If the profession is not regulated in the State of origin, it is necessary to justify the exercise of the trade, full-time for one year or part-time for an equivalent period in the preceding 10 years. This justification must be accompanied by a certificate of competence issued by the CMA or a training diploma acquired in an EU or EEA Member State.

FYI  

To find out if butcher activity is regulated in an EU or EEA state, you can consult the european commission website page.

If the file is complete, the CMA will send a receipt in a period of one month from its reception.

If the file is incomplete, it requests the missing documents in the 15 days following its receipt. It will issue the receipt once the file has been completed.

Applicants with 3 years of actual professional experience in the trade may apply for a professional qualification at the CMA of the place where they are located.

In the absence of a response from the CMA in the 3 months upon receipt, the file is considered complete. The applicant shall be considered to have obtained recognition of his professional qualification.

The CMA shall assess the knowledge, skills and abilities acquired by the applicant during his professional career or throughout his learning life, provided that they have been validated by a competent authority of a Member State or of a Member State. EEA.

Please note

After verification, the candidate may be required to perform a adaptation course or to pass a aptitude test if the CMA determines that its training includes substantial differences in terms of content with one of the authorized degrees. At the end of the compensation measure, the CMA issues a certificate of professional qualification to the butcher admitted.

SOLVIT is particularly active in the recognition of professional qualifications.

The use of SOLVIT is possible if the following 2 conditions are met:

  • The public administration of one EU country has not respected the rights that EU law confers on it as a citizen or company of another EU country.
  • A legal action has not yet been initiated (the administrative appeal is not considered as such).

Submit a complaint to Solvit

After a period of 10 weeks, SOLVIT presents a solution:

  • If this solution resolves the dispute concerning the application of European law, the solution is accepted and the case is closed.
  • If there is no solution, the case is closed as unresolved and referred to the European Commission.
3 years of professional experience in France or Europe

It is possible to practice as a butcher, if the candidate has professional experience of 3 years in this profession, in France, in a state of the European Union (EU) or the European Economic Area (EEA).

This experience must have been acquired as a company manager, self-employed or salaried employee in the bakery field.

In this case, it is necessary to approach the CMA of the locality where the activity takes place to obtain a attestation of professional qualification.

Freedom to provide services (temporary exercise)

To temporarily and occasionally work as a butcher in France, must be established in one of the Member States of the European Union (EU) or the European Economic Area (EEA).

Where that activity or training is not regulated in the State of establishment, it is necessary that the trader has practiced in one or more States of the EU or in the EEA during at least one full-time year or an equivalent part-time period during the ten years preceding the financial year he wishes to carry out in France.

FYI  

Professionals wishing to practice on a temporary basis are exempted from the formalities of registration in the National Register of companies (RNE), as companies in the trades and crafts sector.

If there are differences in the training received ‘substantial’ in relation to the qualifications and training required in France, the CMA may ask the butcher to carry out a compensation measure. This can be an adaptation course or an aptitude test.

After performing the compensation measurement, the CMA provides the butcher with a certificate of qualification professional.

Third-country national

French Diploma

To work as a butcher, you must obtain one of the following French diplomas:

  • Certificate of professional competence (CAP) “baker” or “pastry chef”
  • Professional studies certificate (BEP) specialty “baker” or “pastry chef”
  • Professional bachelor's degree “butcher”
European or EEA Diploma

A butcher who is a national of a third country and wishes to establish himself in France for the purpose of carrying out his activity must apply of attestation of recognition of professional qualification to the CMA of the place where he wishes to settle.

This certificate allows to recognize the diploma obtained in theEuropean Union or in a State ofEuropean Economic Area (EEA).

It must attach the following documents:

  • Valid proof of identity.
  • Copy of the diploma(s) in the original language. You also have to send a translation in French.
  • Fee in the amount of €100

He must send the completed form and supporting documents to the CMA of the place in which he wishes to practice.

Please note

If there are differences in the training received ‘substantial’ in relation to the qualifications and training required in France, the CMA may ask the butcher to perform a compensation measure. This can be an adaptation course or an aptitude test.

After taking the compensation measure, the CMA shall provide the butcher with a certificate of professional qualification.

3 years of professional experience in France or Europe

It is possible to practice as a butcher, if the candidate has professional experience of 3 years in this profession, in France, in a state of the European Union (EU) or the European Economic Area (EEA).

This experience must have been acquired as a manager (of a business) or as an employee in the butchery field.

In this case, it is necessary to approach the CMA of the locality where the activity takes place to obtain a attestation of professional qualification.

Conditions to be respected throughout the activity

If he wishes lead or manage a company, the craftsman must comply with the conditions of good repute. These conditions ensure that he has not been convicted.

It is impossible to lead or manage a company when the professional is in one of the following cases:

  • Prohibition to direct, administer or control, directly or indirectly, a commercial, craft, agricultural or legal company
  • Conviction to one additional penalty the prohibition of the pursuit of a professional or social activity for a crime or offense.

Control by the CMA

The Chamber of Trades and Crafts (CMA) can check whether the conditions of good repute are respected.

To perform this check, it can access the national register of prohibitions to manage.

Please note

The duty of good repute must be respected and can be monitored throughout the activity.

Exercise

We are dealing here with the obligations imposed on the entrepreneur and not directly on the employee.

The choice of a legal form (or legal status) of the company is a decisive step.

It determines how the company operates, but it also has implications for the tax system and social protection.

There are two main legal forms:

  • - (EI) : allows to carry out its activity alone and in its own name. The Head of company and the one and the same person. Micro-company (or self-company) is one with a simplified tax and social regime.
  • Business : allows to carry out an activity in a legal entity distinct from the Head of company. It has the legal personality, i.e. it has its own legal existence (share capital, company name, registered office, etc.).

These two modes of exercise each have their own specific rules:

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- (including micro-entrepreneur)

The creation of an entity (EI) involves few formalities (no drafting of statutes, no constitution of share capital and partner, etc.) and allows to launch its activity quickly. The assets of the individual entrepreneur (IC), including the micro-entrepreneur, are automatically separated into professional and personal assets.

FYI  

For more information, please refer to the fact sheet on the separation of professional and personal assets.

Tax and social system of the classical

The individual entrepreneur is subject to income tax (IR), in the category corresponding to his activity (BIC: titleContent, NCB: titleContent , BA: titleContent..).

However, it is possible to opt for the actual tax regime or even for thebusiness tax (IS).

The individual entrepreneur is covered by the Social Security scheme for self-employed persons. He has the status of a self-employed person (TNS). It does not pay social contributions during at least 90 days which follow the start of its activity.

Our sheet on the social protection for traders and craftsmen details the contributions due and the arrangements for reporting and payment.

Simplified micro-company regime

The scheme of micro-entrepreneur is a very simplified social and tax system. It is applicable when the turnover HT: titleContent does not exceed certain thresholds: for example €188,700 in the case of an activity of selling goods, or €77,700 for the provision of services

The simplified scheme applies automatically for the year of establishment (N) and the following year (N+1) provided that these thresholds are met.

Furthermore, the micro-company is subjected to the exemption from VAT : i.e. the entrepreneur does not declare VAT on the services or sales he makes and cannot deduct it either.

As regards the taxation of income, micro-company is imposed on theIR: titleContent, in the category corresponding to its activity: micro BIC: titleContent, microphone NCB: titleContent , microphone BA: titleContent..). The tax due is calculated taking into account a flat-rate abatement turnover for professional expenses which varies according to the activity carried out (for an activity of selling goods: the allowance corresponds for example to 71% turnover).

For more details on tax allowances, you can consult the sheet on the micro-entrepreneur tax system.

Finally, the entrepreneur pays social security contributions only if he generates turnover.

FYI  

Our sheet on the- (EI) specifies all operating rules.

Business

The business is a legal entity that has a legal personality, i.e. it has its own legal existence (share capital, company name, registered office, etc.). It can sign a commercial lease, hire employees and has a separate estate from that of its partners. It is represented by an officer (a manager or a president) who carries out the activity.

The interest of create a business is to limit the liability of the professional and his associates to the contributions made when the business was set up. It thus makes it possible to protect the personal heritage of each individual.

The trader may engage in a commercial and/or craft activity alone (creating a EURL or a SASU) or byassociating with other persons (LLC, SAS, SAetc.). The creation of a business requires the completion of various formalities such as the drafting of statutes, the deposit of a share capital which can be costly. In addition, the business must comply with various accounting obligations (keeping and filing of annual accounts, convening of shareholders at general meetings (AGMs), holding AGMs for any amendment to the statutes of the business, etc.).

Tax system

The profits made by the business are in principle subject tobusiness tax (IS). For certain types of businesses, partners can opt for income tax (IR). In this case, the benefits are reported as BIC: titleContent in the income tax return.

Social protection

The social protection of the business manager varies according to the type of business chosen. The manager of a EURL or a SARL (if he is a majority) is considered a self-employed person and must contribute to the Urssaf on income from self-employment or on a minimum annual basis.

The manager of a SAS, SASU, SARL (minority or egalitarian) is considered as a salaried assimilated worker. It is part of the general social security system. He enjoys a social protection very close to that of an employee. If he does not pay himself wages, he does not have to pay social security contributions.

To make the right choice, it is therefore essential to take into account many factors:

  • Exercise of the activity alone or with several partners (in business )
  • Tax regime for the taxation of profits
  • Social protection scheme according to the envisaged legal form.

To help you choose the legal form that best suits your situation, Urssaf offers the following simulator:

Finding the right legal status (form) and comparing the cost of social contributions

The butcher buys the meat he will prepare and then sells it to his customers. It can also prepare meat products (e.g. hachis parmentier).

In order to ensure consumer safety, the butcher must make a declaration of food handling to the Departmental Directorate for Population Protection (DDPP):

Who shall I contact

This declaration must be made before opening of the establishment. It can be done in one of the following ways:

  • either by filling in the Cerfa form n° 13984:

Declaration of handling of food of animal origin

  • either directly online:

Declaration of handling of food of animal origin

FYI  

The food declaration must be renewed in the event of a change of operator and/or address or activity.

For more details, you can consult our fact sheet on the declaration of handling of foodstuffs and the health approval.

Declare activity

The butcher must register the company. This procedure must be carried out online on the website of the companies' Formalities Office:

Window of company formalities

The butcher must apply for registration within one month of the declared start date of the activity and no later than 15 days after the start date of the activity. The effect of this formality is to give the company legal status.

This declaration makes it possible to inform all the organizations concerned by the launch of the activity (INSEE, social organizations, Urssaf, public finance center…).

As soon as the application for registration is accepted, INSEE allocates:

  • A number Siren : it is a unique identification number of the 9-digit company 
  • A number Siret : it's thegeographical identifier of each institution from the company, it is therefore possible to have several. This number consists of the Siren and a NIC (Internal Ranking Number).

When registering the company, INSEE also assigns the professional its code EPA: titleContent.

When the professional's spouse decides to work in the company, he must provide a sworn certificate specifying his status in the company:

When the spouse (married, partner of Civil partnerships: titleContent or common-law partner) of the head of company professional activity regular in the company, he must opt for one of the following statuses: collaborating spouse, salaried spouse, associate spouse. The choice of a status makes it possible to guarantee her rights, in particular to retirement.

When registering the company, the Head of company declares the status chosen by the spouse on the website of the company formalities desk by providing the following document:

Certificate on the honor of the spouse (married, past or common-law) of a merchant, craftsman or liberal company manager (choice of status)

For more information on the status of the spouse, please refer to the fact sheet on the spouse of the head of company.

FYI  

If no status has been declared, the spouse is deemed to have opted for the status of salaried spouse.

Declaration of non-conviction

When registering his activity, the butcher must provide a declaration on honor of non-conviction.

By this declaration, the craftsman certifies that he has not been subject to any criminal, civil or administrative sanction prohibiting him from setting up and managing a company.

One template declaration of non-conviction and parentage is available:

Declaration of non-conviction and filiation for registration in the Trade and Companies Register (RCS) and the National Register of companies (RNE)

Contributions called by theUrssaf: titleContent depend on the structure of the business and the legal status of the manager.

To know all the rules concerning the social system of the manager, it is possible to consult the sheet relating to the Social protection of the business manager.

The trader who carries out his activity in his own name ({circumflex over (X)}) or as majority manager of a business (such as a EURL or a SARL), is affiliated to the Social security for self-employed persons (SSI), the compulsory scheme for self-employed persons.

The professional must pay social contributions to the Urssaf from the beginning of his activity.

However, in practice, no contributions or social contributions are required during the first 90 days which follow the launch of its activity.

Since the income is not yet known at the start of the activity, the contributions are first calculated on a flat-rate basis for the first 2 years (at the same rates as those applicable during the course of business). They are then adjusted and regularized according to the actual revenues of the fiscal year.

Contributions must be paid online in one of the following ways:

  • Either every month : payment is made on the 5th or 20th of each month, by direct debit.
  • Either every quarter : payment is made by direct debit, telepayment or credit card on 5 February, 5 May, 5 August and 5 November.

When he carries out his activity within the framework of a business and holds management functions that give him the status of employee assimilated (president or paid CEO of SAS for example), the professional reports to the general social security system.

His social security contributions are identical to those of an executive employee, and he enjoys equivalent social protection, with the exception of unemployment insurance (optional unemployment insurance is however possible).

The butcher must undergo training in food hygiene, called "HACCP training". This training helps him to become familiar with the hygiene standards to follow in his production environment.

The regulations concern the following points:

  • Rules on food safety, packaging and packaging : the meat sold by the butcher (large-scale or artisanal) must comply with strict sanitary standards when preparing, transferring and selling:
    • The animal must be subjected to a veterinary control before and after slaughter
    • The meat must come from an approved establishment
    • Traceability procedures must be in place throughout the process
  • Arrangement of premises, equipment and equipment : the premises must be arranged in such a way that dirty work areas (waste management, diving, etc.) must be separated from food production and storage areas.
  • Storage temperature conditions : food must be stored and handled under suitable conditions and in accordance with the cold chain. The butcher and his team must be able to control the temperature of cold rooms, cooling cells, refrigerators, etc. The cold chain must never be broken.
  • Freezing conditions : it is forbidden to refreeze a thawed product, to defrost a product in the open air, to freeze leftover catering dishes, etc.
  • Hygiene of staff and premises : Staff must ensure proper maintenance of the premises, worktops, machinery and tools of the butcher's shop. He must wear clean and adapted clothing, with a headdress and gloves regularly changed. Hand washing is mandatory after each exit from the toilet, when returning to work, after handling waste, etc. Any employee who is sick or has an open wound must avoid coming into contact with food.
  • Use of a guide to good hygiene practices

You can access the official guide to good hygiene practices (GBPH) on the page of the ministry responsible for agriculture

Consult a guide to good hygiene practices (GBPH)

For more information, you can refer to our fact sheet on hygiene rules in catering and food shops.

Please note

It is important to respect hygiene rules as the consumer can report any hygiene problem via the online service Conso signal.

The butcher who carries on his activity in a retail trade must comply with the obligations concerning public institutions (LES).

These include:

  • Fire Safety :: alarm and warning devices, a monitoring service and emergency facilities are to be put in place. All obligations are detailed in our sheet Fire safety rules of a facility receiving from the public (ERP).
  • Security Registry : this register may be in paper form or be dematerialized. The purpose of the report is to draw up a list of the personnel responsible for the fire department and the date of the alteration and conversion work.
  • Accessibility of premises for persons with disabilities : the space must facilitate accessibility for wheelchairs by inserting exterior walkways, doors opening outwards, sanitary facilities open to the public, parking of vehicles. You can consult our sheet detailing the LES accessibility requirements for persons with disabilities.

The butcher's shop, like all food retailers (bakery, pastry, cheese shop, etc.) is allowed to open on Sundaysregardless of the number of employees required for the opening of trade, and this until 13:00. You can consult our sheet on the regulation of the opening of the premises on sundays.

The butcher can take out a professional property and casualty insurance which protects its business and equipment in the event of fire, water damage, theft, etc. Professional property and casualty insurance may include a legal protection guarantee and an “Operating loss” guarantee to compensate for the loss of the company's turnover. It may also include “professional liability” insurance (RCP).

The butcher is not obliged to take out a professional liability insurance (RCP). However, it protects against damage caused to third parties, including customers, suppliers in the course of the activity.

Taking out CPR insurance protects the butcher and his employees against the risk of damage caused. These include, for example:

  • Bodily injury : a customer is injured by slipping on the floor of the butcher's shop or becomes ill as a result of eating spoiled meat
  • Property damage : damage caused to a client's property
  • Non-material damage : loss of turnover due to the poor quality of the meat delivered

The fixed butcher freely the price of its products.

The sale prices must be displayed in euros, all taxes included (VAT included).

It should be indicated both the total product price and its unit price (per liter, kilo, etc.).

The price per kilo shall be indicated:

  • On a label or a sign placed near the product: the price per kilogram is indicated for each type of piece of meat such as "filet", "entrecôte", "gigot", etc.
  • On a bulletin board: the price per kilogram for each piece of meat is permanently displayed in public view (size criteria must be met).

In addition, the weight and the total price of non-prepackaged meatmust be specified on the wrapping paper or on a "sheet" given to the customer.

For the prepackaged pieces : the price may be accompanied by a generic name ("steak", "roast", "grill", "escalope", etc.) instead of the precise name which is often little known to the consumer.

For more information, refer to the fact sheet on the display of prices.

If the butcher does not comply with the price display rules, he risks a fine of up to €3,000 maximum if it exercises in; and €15,000 maximum if practiced as a business.

Where the obligation to provide information on prices misleads the consumer, it may be qualified as « deceptive business practice ». This is the case, for example, of the mention of a special price on a commodity when this price is usual. In this case, the butcher may be held criminally liable. The penalty is 2 years in prison and €300,000  of a fine.

In order to provide consumers with the best possible information, the sale of meat is governed by strict labeling rules.

  • Mandatory information on the nature of the product must be visible, legible and written at least in French
  • Labeling must be fair and precise: it must not mislead the consumer, in particular as to the composition or origin of the food.

The labeling rules are different depending on whether the meat is pre-packaged or not.

Labeling of non-prepackaged meat

Non-prepackaged foodstuffs are those presented without packaging or packaging for sale, but packaged directly by the customer or at his request at the time of purchase.

The labeling must be clear, precise and not mislead the consumer.

The placard or label placed nearby of the product offered for sale must state the following:

  • Product Definition
  • Presence of allergens or not: food used in the manufacture or preparation causing allergies or intolerances must be brought to the attention of the consumer. For more information, we recommend that you consult the sheet What allergens should be mentioned on a food product.
  • Physical condition of the product (e.g. thawed, cooked, etc.)
  • For beef and veal: number linking the product to the animal or group of animals from which it comes (batch number)
  • Origin of meat with the following indications:
    • Country of birth (or country of origin)
    • Country of breeding
    • Country of slaughter of meat. For beef and veal, the slaughterhouse approval number must also be indicated

FYI  

The indication ‘origin’ with the place is reserved for meat from animals born, reared and slaughtered in the same country.

For more information, refer to the DGCCRF: titleContent  on the regulations for the geographical origin of food products and on thelabeling and traceability of beef

Labeling of prepackaged meat

A prepackaged food is a food consisting of a food product and its container or packaging in which it has been packaged prior to sale. For example, meat in a tray.

There are many mandatory particulars that must appear on the packaging of prepackaged meat sold, in particular, in supermarkets.

For these mandatory notices, you can consult the document of the DGCCRF: titleContent on the labeling rules.

The job of butcher involves various risks (back pain caused by the transport of heavy loads, risk of falls and burns, cuts, risks related to machines).

The butcher can improve the safety and working conditions of employees by carrying out the following measures:

In the course of his activities, the butcher is subject to the legal obligation to pay an annual financial contribution relating to his household packaging for the previous year.

This obligation applies to packaging delivered to customers for take-away consumption. These packages are part of the chain Household packaging and graphic papers (EMPAP)

In order to carry out his declarations, the butcher must join an eco-organization approved by the State, in order to obtain a Unique Identifier (IDU). There are 3 approved eco-organizations for this sector: Citéo, Adelphe, Léko.

Details of this obligation are specified on the sheet: Extended Producer Responsibility (EPR) streams

FAQ