South African COVID-19 Resource Portal –

An Advice for Food Workers infographic in English, Zulu and now French is available for download in both an A3 poster and 2-page information sheet format. The infographic outlines Coronavirus symptoms, how to avoid catching or spreading the virus, how it is spread, what to do if you suspect you have the virus, and what food workers can do in their workplace.

Disinfection / spray tunnels – 01 June 2020:  Anelich Consulting raised alarm some weeks back on installation of disinfection/spray tunnels at some retail store, school and Gautrain station entrances as well as at some taxi ranks. There is no rationale for spraying people with disinfectants to try and curb the transmission of the virus causing Covid-19.  On the contrary, the disinfectants can do considerable harm to humans.

Latest update on 18 May 2020 on SARS-CoV-2 which causes Covid-19. Frequently Asked Questions are listed containing verified answers based on latest scientific information. This includes information on whether the disease is foodborne.

A webinar presented by Prof Anelich on “SARS-CoV-2: Is it a food safety risk?” on 30 March-02 April 2020 can also be found here. Please note that it is acknowledged that information will change considering the amount of new knowledge emerging daily.

World Food Safety Day theme this year is: Food Safety, Everyone’s Business.

Missed the incredibly successful webinar held by Anelich Consulting and SAAFoST on 03 June 2020: “Keep it safe”? No problem – access it here.

Anelich Consulting has teamed up with SAAFoST, relevant South African Competent Authorities and other organizations to celebrate this day with events starting on 01 June and ending on 07 June.  Several pieces will be posted from Monday 01 June 2020 leading up to World Food Safety Day here and on Facebook, Twitter and Linkedin.  See the full webinar programme for the week 01-05 June.

South Africa is experiencing regular load shedding. The duration and frequency of load shedding will potentially affect the safety of food in a refrigerator. Refrigerated food should be safe as long as the power is out for no more than 4 hours, the refrigerator door is kept shut AND the fridge was running at 4 °C at the time of load shedding. Perishable foods are the most susceptible to spoilage and food safety concerns.