The Ministry of Health (MOH) has released a health awareness brochure for the advantage of pilgrims. It contains a lot of guidelines which contribute to limiting the transmission of infectious diseases among the pilgrims, as well as some maxim blessings.
The brochure has underscored the necessity of maintaining the individual and others' health during the Hajj, and this is through protection against the infection transmission among the pilgrims by following many guidelines the brochure contains. Besides, it has focused on the necessity of washing hands well with water and soap or other disinfectants designated for that, especially after coughing or sneezing, along with maintaining personal hygiene. It has also highlighted using the handkerchiefs when coughing or sneezing, covering the mouth and nose with it, and throwing them away in the trash basket, lest the infectious respiratory diseases would be transmitted. It has also stressed on using the face-masks in crowded areas and replacing them regularly, avoiding exposure to heat exhaustion and sun strokes through using umbrellas, and, as much as possible, avoiding direct exposure to the sun. Furthermore, it has stressed on one-time-usage shaving tools, and not sharing others their personal tools which could lead to the injury with some dangerous infectious diseases such as hepatitis (B) and (C) and AIDS, and getting rid of the leftovers by putting them in sealed bags and throwing them away in the places designated for that.
In addition to that, the brochure has shown how a pilgrim can protect himself from foodborne diseases during the Hajj, through avoiding buying uncovered and vulnerable-to-pollution foods from the street vendors. Also it has shown the importance of adherence to washing hands with water and soap before fixing, preparing, and having the food, as well as making sure of the expiry date of the canned and sealed foods, and washing the vegetables and fruits well before having them. Apart from that, it has warned against storing cooked foods for more than two hours in the room temperature or on buses, because this leads to the growing of germs, hence getting injured with foodborne diseases. It has also stressed on the necessity of cooking meals well and having them directly after preparing them or storing them in the refrigerator at proper cool temperature.