As crew helping to prepare food and drink on a passage, why is it often recommended to prepare food in advance before leaving harbour, where practical?

A. Pre-prepared food has no real safety or practical benefit over cooking everything underway

B. Cooking underway, especially in any kind of sea state, is genuinely harder and riskier — a moving galley with hot liquids and a heeling or pitching boat is a real scalding and burn hazard, so preparing food (or at least the harder parts of a meal) in harbour reduces that risk and the workload on whoever's cooking

C. Food preparation in harbour is only relevant for passages longer than several days

D. This consideration applies only to powerboats, never to sailing vessels

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