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Abstract
Hajj in Saudi Arabia is one of the important and rare situations where about three millions of people from all over the world accumulate in a relatively small area for a few days, These situation can increase the risk and size of food poisoning outbreaks among the consumers during hajj season.
Materials and methods
A cross-sectional descriptive study conducted to review different aspects of bacteriological quality of food .  
Result
A total of 107 hajjis camps were visited.  11 (10.3%) camps were serving more than 1500 hajjis.  
 Only Two camps (1.9%) did not have any hand washing facilities available for the workers in facility and three camps (2.8%) did not have any refrigerators or freezers available for the hajjis.    
 67 (62.5%) camps were cooked the meals outside the camp. Majority of the camps 52 (77.6%) were receiving their cooked meals from kitchens.
 Most of the facilities 39 (58.2%) used dyana in transporting food.  33 (49.3%) facilities were using complete covered vehicle to transfer foods  
  18 (26.9%) vehicle had cooling system for food transmission, 23 (34.3%)  
  The time consumed from loading the food in the vehicle to reaching the camp  ranged from 60 minutes to 310 minutes. 
Only, 35 (37.6%) facilities were using UV insect killer and disposable gloves were available in 67 (72.0%) of the facilities.  
16 food samples were with positive lab results,3(18%) were with Bacillus cereus,12(13%) with Salmonellae, and 5 (31%) were with Staph.aureus enterotoxin

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