Common dining spaces that accommodate between 15 and 30 percent of the total number of guests. The Ministry imposed precise requirements for ventilation and air conditioning, requiring hostels to maintain a temperature between 20 and 24 degrees Celsius inside the buildings.
It stressed the importance of providing bottled and chilled drinking water by allocating one refrigerator for every 50 guests as a minimum, while prohibiting the use of traditional water coolers.
/>On the service side, the standards required the provision of a wireless Internet network covering all interior spaces, and electronic payment methods in the event of paid services.
It stressed the need to provide clear information about transportation services to and from the Sanctuary, in addition to an approved plan for managing crowds of guests during prayer times.
The regulations set strict procedures for cleanliness and maintenance, as they required cleaning rooms and changing covers periodically, ranging from two to four days maximum according to the grade.
/>It obliges facility operators to provide an emergency maintenance team that responds to malfunctions within a period not exceeding two hours, while implementing periodic pest control programmes.
Hajj season hostels are defined as existing buildings or those that are temporarily repurposed to provide group accommodation at economical prices, and include shared facilities and are managed by licensed operators.
These regulations aim to structure the sector and provide a suitable environment that meets the needs of guests, in accordance with accessibility standards and approved safety requirements.
