A guest with a known severe nut allergy is dining on board. What should the galley/service team do to manage this safely?

A. Only the head chef needs to know about allergies; service staff do not need this information

B. Maintain clear communication of all guest allergies to the whole galley and service team, check all ingredients (including hidden sources like sauces, oils, and cross-contamination risk from shared equipment/surfaces), and use separate preparation areas/utensils where necessary, confirming with the guest if there is any doubt

C. Simply avoid serving any dish that has nuts as the main ingredient

D. Allergy management is the guest's own responsibility once on board

A. Nothing — a test lift can proceed immediately after repairs

B. Testing should wait until cargo operations begin

C. The area within the grab's swing radius should be cleared of personnel before the lift

D. Only the crane operator needs to be aware the lift is happening

A. Who must remain clear of the exclusion zone while the lift takes place

B. The lunch schedule for the deck team

C. Only the weather forecast for the next watch

D. The cargo manifest for the next port