Guilds in the context of Controls on minimum or maximum prices

In the Catholic Church, an association of the Christian faithful or simply association of the faithful (Latin: consociationes christifidelium), sometimes called a public association of the faithful, is a group of baptized persons, clerics or laity or both together, who, according to the 1983 Code of Canon Law, jointly foster a more perfect life or promote public worship or Christian teaching, or who devote themselves to other works of the apostolate.

A 20th-century resurgence of interest in lay societies culminated in the Second Vatican Council, but lay ecclesial societies have long existed in forms such as sodalities (defined in the 1917 Code of Canon Law as associations of the faithful constituted as an organic body), confraternities (similarly defined as sodalities established for the promotion of public worship), medieval communes, and guilds.

Guilds in medieval Europe were associations of craftsmen, merchants, or other skilled workers that emerged across Europe to regulate trade, maintain standards, and protect the economic and social interests of their members. These organizations developed into influential institutions that shaped urban economies, oversaw apprenticeships and professional conduct, and often held significant political authority within their towns. Guilds varied widely—from powerful merchant guilds to specialized craft guilds—and their legacy can still be seen today in surviving traditions, historical buildings, and the organizational models that influenced modern trade regulation and professional associations.

There were several types of guilds, including the two main categories of merchant guilds and craft guilds but also the frith guild and religious guild. Guilds arose beginning in the High Middle Ages as craftsmen united to protect their common interests.

A butcher is a skilled tradesperson who specialises in meatcutting, breaking down animal carcasses into primal cuts, preparation and retailing of meat, and sometimes slaughtering animals, or participates within any combination of these tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed.

Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272. Since the 20th century, many countries and local jurisdictions offer trade certifications for butchers in order to ensure quality, safety, and health standards but not all butchers have formal certification or training. Trade qualification in English-speaking countries is often earned through an apprenticeship although some training organisations also certify their students. In Canada, once a butcher is trade qualified, they can learn to become a master butcher (Fleishmaster).

A journeyman is a worker, skilled in a given building trade or craft, who has successfully completed an official apprenticeship qualification. Journeymen are considered competent and authorized to work in that field as a fully qualified employee. They earn their license by education, supervised experience and examination. Although journeymen have completed a trade certificate and are allowed to work as employees, they may not yet work as self-employed master craftsmen.

The term "journeyman" was originally used in the medieval trade guilds. Journeymen were paid daily and the word "journey" is derived from journée, meaning "whole day" in French. Each individual guild generally recognised three ranks of workers: apprentices, journeymen, and masters. A journeyman, as a qualified tradesman, could become a master and run their own business, but most continued working as employees.