Hajj regulations 1447: New procedures for catering services and prevention of fraudulent contracts
Early preparations for the upcoming Hajj season
In a proactive step aimed at raising the level of services provided to pilgrims, the Ministry of Hajj and Umrah in the Kingdom of Saudi Arabia has unveiled the updated regulatory guide for catering services for the 1447 AH Hajj season. The new regulations include a comprehensive operational and oversight system designed to ensure the quality and safety of meals provided to pilgrims in the holy sites, with a particular focus on preventing negative practices such as fraudulent contracts and subcontracting.
General context and importance of service development
This update comes as part of the Kingdom of Saudi Arabia’s ongoing efforts to enhance the Hajj experience, one of the world’s largest annual human gatherings. Historically, managing the services of millions of pilgrims has presented a tremendous logistical challenge, particularly in the area of nutrition, which is directly linked to the health and safety of the pilgrims. These measures align with the goals of the Kingdom’s Vision 2030, which prioritizes serving pilgrims and Umrah performers, striving to provide them with a safe and comfortable spiritual journey from their arrival to their departure.
Expected impact of the new controls
These regulations are expected to have a multifaceted positive impact. Domestically, they will contribute to regulating the catering services market, raising the level of professionalism among companies operating in this sector, and ensuring their adherence to the highest standards of quality and safety. Internationally, these measures will enhance the confidence of pilgrims from abroad in the services provided and reaffirm the Kingdom's leading role in managing and organizing Hajj affairs, thus positively reflecting on its reputation as a global religious destination that prioritizes the comfort and safety of its guests.
Preventing fraudulent contracts and protecting the rights of pilgrims
The new regulations emphasize the necessity for service providers to enter into exclusive and direct contracts with qualified and accredited catering contractors approved by the Holy Capital Municipality. The Ministry mandated that all contracts be conducted through the “Nusk Masar” platform to ensure transparency and prevent exceeding the operational capacity allocated to each contractor. The Ministry also categorically prohibited the practice of “fictitious” or “subcontracting” catering agreements with unlicensed entities, stressing that such practices constitute a clear violation of regulations. It clarified that the service provider bears full responsibility for service delivery, even in the event of contractor failure, thus subjecting the provider to legal penalties and compensation for affected pilgrims.
Detailed emergency response plans
To ensure uninterrupted service, the Ministry mandated that companies prepare detailed plans for catering services in the holy sites, including site readiness, a list of contractors, and a daily meal schedule. The requirements also included robust contingency plans to address any shortages, such as providing short- and long-life snacks like dates, maamoul, pastries, juices, and nuts, to compensate for any unforeseen shortages and prevent delays in providing main meals to pilgrims.
Strict health controls to ensure food safety
Regarding health oversight, the regulations mandate that each service center in Mina employ at least one health inspector specializing in food safety. The inspector must possess a qualification in public health or nutrition, or hold recognized professional certifications in food safety (such as HACCP and ISO 22000). Companies are also required to provide temperature measuring devices and cooking oil, and to ensure that all employees wear full personal protective equipment, including gloves, masks, and head coverings.
Organizing meal types and serving methods
The instructions specified the types of meals that can be contracted for, categorizing them into four main groups: frozen meals, sterilized ready-to-eat meals, chilled meals, and light dry meals, all of which must comply with the specifications of the Saudi Food and Drug Authority. The Ministry also regulated the mechanisms for providing hot meals, stipulating that meals cooked outside the holy sites must be prepared under health supervision and transported in licensed vehicles. Meals cooked within the holy sites must be prepared at approved contractor locations in Mecca before being transported to the holy sites, with full adherence to health and regulatory requirements.
