Saudi finance ministry issues new regulations for military and security catering

The Ministry of Finance has announced the adoption of new regulations governing contracts, procurement, and quantities for catering services in the military and security sectors, following a ministerial decision approved by Finance Minister Mohammed Al-Jadaan. The regulations were published in the official Umm Al-Qura gazette and will take effect on July 5, 2026.

The regulations aim to improve nutritional assessment for beneficiaries, enhance the quality of catering preparation and operations, standardize requirements and procurement models across agencies, and promote competitiveness, transparency, and optimal value for public funds.

Mandatory implementation and oversight measures

The regulations serve as a binding reference for government military and security agencies and their affiliates, outlining requirements and procedures for tendering and executing catering contracts. The rules will be subject to regular review and updates by the Expenditure and Project Efficiency Authority in coordination with the military and security sectors.

The document classifies catering services into three types: cooked meals for stable units, centers, colleges, and institutes; uncooked rations for naval vessels, operations, and exercises; and emergency rations for situations where other types cannot be provided.

Strict health and safety standards

The regulations require agencies to conduct operational risk assessments before launching any project, covering occupational health and safety, business continuity, security risks, and potential cost increases, with appropriate preventive measures in place.

Detailed requirements for kitchens and storage facilities include inspection of electrical and gas connections, provision of fire suppression, smoke and gas leak detection systems, fire extinguishers, emergency exits, regular fire and safety training, and installation of surveillance cameras in food preparation areas.

The rules emphasize strict separation of raw meat and poultry preparation from that of fresh fruits and vegetables, using separate utensils and designating independent areas for preparing salads and fruits.

Agencies must ensure staff are free from infectious diseases, hold valid health certificates, and wear gloves, masks, hair coverings, and aprons, with ongoing training in food safety and personal hygiene.

Oversight procedures and food sample storage

The regulations require daily retention of samples from each meal component, weighing between 200 and 500 grams, stored in a dedicated refrigerator at 4°C for 72 hours. In suspected food poisoning cases, samples must be handed to the epidemiological investigation team for analysis, with the option to replace any suspect items.

If food spoilage or contamination is detected, the affected meals must be destroyed under official supervision, alternative meals provided using the cash deposit, and prescribed fines imposed.

Detailed nutrition standards and reserve storage

The document sets daily caloric needs for individuals in high-exertion sectors at 3,000 to 3,500 calories, distributed among carbohydrates, proteins, and fats, and classifies foods into five main groups including vegetables, fruits, and dairy products.

It also provides detailed tables for food specifications and quantities, such as 250 grams of lamb per person three times a week, 250 grams of fish once a week, and 290 grams of chicken daily. Allocations for drinking water, juices, dates, and other items are specified, with distribution schedules for regular days and Ramadan.

The regulations require contractors to maintain a stockpile of non-perishable food and consumables sufficient for 30 days, to be delivered one day before the contract starts, with any shortages replenished within a set period and consumed items regularly replaced.