South African COVID-19 Resource Portal –

Prof Lucia Anelich authored a portion of a powerful South African position paper on “Priority Setting for Interventions in Pre- and Post- Pandemic Management: The Case of COVID-19” that was published last week by the South African Technology Network (SATN). She co-wrote the section on Food Security, Food Safety and the Food Supply Chain, together with Prof Ryk Lues from CUT.

NEW – Retainer Packages! Due to a high number of enquiries received and continuous developments regarding the COVID-19 virus, Anelich Consulting is now offering a variety of retainer packages. 

Disinfection / spray tunnel advisory
01 June 2020

Update on SARS-CoV-2 which causes Covid-19
23 June 2020 – Frequently Asked Questions with verified answers, including whether the virus is foodborne.

Webinar: SARS-CoV-2: Is it a food safety risk?
Watch a webinar presented by Prof Anelich on 30 March-02 April 2020.

Advice for Food Workers infographic
Download an A3 poster and 2-page information sheet available in English, Zulu and French.

Safe Grocery Shopping during COVID-19
Tips on conducting safe grocery shopping in the light of this pandemic.

Disclaimer: The advice related to COVID-19 is voluntary and provided in good faith to guide persons in the food industry and other stakeholders.    Advice is based on information published by public health and food safety authorities as well as scientific research.  Advice is not designed to replace medical assistance or care. Anelich Consulting cannot be held liable in any way, for omissions, errors or interpretations, whether in contract, delict, negligence, or otherwise, arising out of any advisory information.

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.