Hajj Pilgrims' Food Oversight Conducted from Preparation to Distribution

JAKARTA, KOMPAS.com - Oversight of food provision for Indonesian Hajj pilgrims in Madinah is conducted from the consumption preparation stage to distribution at the hotel. The Indonesian Ministry of Hajj and Umrah (Kemenhaj) through a supervisory team from the Bandung NHI Tourism Polytechnic is carrying out strict and multi-layered supervision of the entire food provision process for pilgrims in Madinah. “Supervision is carried out in three main stages, namely pre-production, production process, to distribution of food to the hotel where the pilgrims are staying. Routine checks are conducted three times a day following the pilgrims’ meal schedule,” said the representative of the Bandung NHI Poltekpar supervisory team, Nova MH, in Madinah, quoted from a press release, Tuesday (21/4/2026). In extreme weather conditions in Saudi Arabia, maintaining food quality is a challenge because the food temperature during distribution needs to be adjusted. “The food must be at a temperature of 60–70 degrees Celsius when distributed to the hotel to remain hygienic and not easily spoil,” Nova explained. “We urge pilgrims to consume the food immediately after receiving it,” she said. Nova explained that the supervisory team has been working since early morning to ensure the quality of food for pilgrims remains maintained. For breakfast, supervision begins at 00.00 to 04.00 during the cooking process. Meanwhile, for lunch, supervision is carried out from the morning. In addition, periodic inspections are also conducted on the storage of food ingredients, both fresh and dry, to ensure there are no damaged or unfit ingredients for consumption. The nutritional content is also monitored by Kemenhaj. Protein, carbohydrate, and fibre intake is arranged in a balanced manner to maintain the physical condition of pilgrims. Protein sources are provided from beef, chicken, fish, eggs, and tempeh, while carbohydrates come from rice with measured portions. Vitamin and fibre needs are met through vegetables and fruits such as carrots, potatoes, apples, pears, and bananas. “We also add menus like pudding to help with pilgrims’ fibre intake,” Nova stated.