Kate Reid is the Director of Foodservice, Food Safety & Public Health programming at Food Allergy Canada. She has worked closely with the foodservice industry for over 12 years in the field of Risk Management, specializing in both food safety and health and safety, and has extensive experience in working collaboratively with government organizations and foodservice operators. In her previous experience, Kate was the specialized in executing innovative and strategic initiatives, program training and implementation, and developing actionable measures to drive improved safety and business results. Kate holds a bachelor’s degree in honours of public health from Brock University and has a strong passion to help change the lives of Canadians living with a food allergy.
