Safety mitigation efforts are being intensified ahead of the arrival of the first batch of Indonesian pilgrims in Mecca from Medina on Thursday.
Head of the Mecca PPIH office, Ihsan Faisal, explained that his team had mobilized the consumption unit to carry out daily quality and safety assessments covering taste, doneness, and hygiene standards.
"Every time a kitchen produces meals, it will send samples to PPIH offices for quality and taste testing,” he said.
Faisal described the strict safety control as proof of the government's commitment to safeguarding the health of Indonesians joining this year’s Hajj pilgrimage season.
He then reported that the PPIH office had inspected and cleared a kitchen operated by Ahla Zad Company, which will be assigned to cater to pilgrims in Misfalah.
The large-scale facility is capable of producing up to 6,150 meal portions in each cooking session, he added.
He further assured that the massive kitchen is well-prepared to smoothly provide ready-to-eat meals to Indonesian pilgrims three times a day for breakfast, lunch, and dinner.
The PPIH office, he continued, can guarantee that all Indonesian dishes served contain adequate nutritional content recommended by nutritionists as part of efforts to help pilgrims maintain fitness while performing Hajj rituals amid extreme weather in Saudi Arabia.
Bearing that in mind, Faisal urged pilgrims not to bring rice or raw ingredients, as their consumption needs are already arranged.
“All foods needed are available and ready to eat here. All we ask of pilgrims is to ensure adequate respite and focus their energy on worship,” he concluded.
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Translator: Citro Atmoko, Tegar Nurfitra
Editor: Azis Kurmala
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