New regulations to organize the accommodation of pilgrims and prevent fraudulent contracts
In a decisive step aimed at improving the quality of services provided to pilgrims, the Ministry of Hajj and Umrah unveiled its latest regulatory guide for food services for the 1447 AH Hajj season. This guide aims to establish a comprehensive operational and oversight system for regulating the accommodation of pilgrims in the holy sites, with a focus on preventing fraudulent contracts and subcontracting, to ensure the provision of safe and healthy meals that meet the highest international standards.
The evolution of food services in the holy sites throughout history
Managing and feeding millions of pilgrims has never been an easy task throughout Islamic history. In past decades, pilgrims relied heavily on what they brought with them or on simple local markets and traditional cooking methods, which presented significant health and logistical challenges. With the rapid development witnessed by Saudi Arabia, food services during Hajj have transformed into a massive logistics industry relying on central kitchens and modern technologies for food preservation and packaging. This historical development reflects the Saudi leadership's ongoing commitment to harnessing all capabilities to ensure the comfort and safety of pilgrims, paving the way today for the implementation of these stringent requirements, which align with the Kingdom's Vision 2030 to enrich the religious experience and facilitate the hosting of increasing numbers of pilgrims.
Banning fraudulent contracts in providing food for pilgrims
The new regulations emphasize the necessity for service providers to contract exclusively with qualified and officially accredited catering contractors approved by the Holy Capital Municipality. The Ministry has categorically prohibited subcontracting or engaging in "fictitious" practices that are not actually implemented. To ensure transparency, companies are required to conclude contracts through the "Nusk Masar" platform, guaranteeing that contractors do not exceed their designated operational capacity. The Ministry affirmed that the primary responsibility rests entirely with the service providers, even in the event of contractor failure, subjecting them to legal penalties and compensation for those affected.
Strict health controls and accurate food classification
On the health front, the Ministry mandated the employment of a food safety inspector at each service center in Mina, holding accredited certifications such as HACCP, ISO, and GMP 22000. Companies were also required to provide temperature monitoring devices and frying oil testing equipment, with employees required to wear protective clothing. Permitted meals were divided into four main categories: frozen, sterilized (ready-to-eat), chilled, and dry snack meals, all of which must comply with the standards of the Saudi Food and Drug Authority. Meals prepared outside the holy sites must be transported in licensed vehicles, while meals prepared within the holy sites require the preparation of raw materials in Mecca before transport.
Regional and international impact of Hajj services regulation
The impact of these new regulations extends far beyond the local level, encompassing crucial regional and international dimensions. Domestically, these decisions contribute to bolstering the national economy by empowering accredited and qualified Saudi companies and eliminating commercial concealment in the catering sector. Regionally and internationally, these stringent measures send a powerful message of reassurance to all Islamic countries and global Hajj missions, affirming that the Kingdom prioritizes the health and safety of its citizens above all else. This advanced level of governance enhances the Kingdom's soft power and underscores its global leadership in crowd management and the provision of complex logistical services.
Emergency and backup plans to ensure service continuity
The Ministry did not overlook the operational challenges associated with high population density and high temperatures, requiring companies to prepare detailed emergency plans. These plans include providing long-lasting snacks such as dates, maamoul (date-filled cookies), juices, and nuts to address any potential shortages. The Ministry also adopted a three-stage crisis management process: beginning with assessing the situation and activating reserve meals, then requesting support from the Catering Operations Center at the Holy Capital Municipality, and finally coordinating with the Coordinating Council for Companies Serving Pilgrims Abroad as a last resort to ensure that pilgrims are not affected by any potential shortages.
