Rachelle Anne Gutierrez is currently, the Hygiene, Stewarding, and Sustainability Manager of dusitD2 The Fort, Manila (D2FM) and a faculty member of Dusit Hospitality Management College, handling the course on Risk Management as Applied to Safety, Security and Sanitation.
She is an instructor and Registered Examination Proctor certified by ServSafe, ServSafe Allergens, ServSafe Alcohol— all accredited by the American National Standards Institute and the Conference for Food Protection provided by the National Restaurant Association.
She was a food safety management practitioner for fourteen years and food defense systems practitioner for four years. She was a Consultant for St. Luke’s Medical Center Hospital for its Hazard Analysis and Critical Control Points (HACCP) accreditation with SGS, and Fairmont and Raffles Hotel in Makati’s first HACCP certification in 2017. She also implemented the Accor Hotel’s Corporate Social Responsibility Acting.
In 2009, she received a Level 3 award in HACCP Certification for Food Manufacturing given by the Chartered Institute of Environmental Health in London and completed the Food Defense Course in Food and Drug Administration in 2015. She authored the Fairmont and Raffles Hotel Makati’s requirements for Essential Safe Food Handling and Hygiene back in 2013 and revised HACCP Manual for Shangri-La Makati in 2011.
Ms. Gutierrez initiated the CSR Food Safety Program entitled Food Warriors which aimed to educate the public on food safety practices applicable to the local Philippine setting by providing free lecture sessions.