| When writing your passage plan it should include a | | | | Some yachts have water makers onboard which are |
| previsions list that will cover the duration of the | | | | small desalination plants enabling the use of sea |
| passage plus say 10% extra for waste and delays. | | | | water, a must for long distance passages but and |
| Dependent on your passage plan duration your | | | | rain water collection and storage facility should also |
| previsions list should be made up of a healthy | | | | be available. |
| balanced diet, some dried foods, tinned foods, sealed | | | | For those evenings when the sea state is slight your |
| packets and spices, try to avoid glass bottles. If you | | | | caught fresh fish can be BBQ on the stern of your |
| are taking part in a yacht race then weight takes | | | | yacht. You can purchase from your chandlers special |
| precedence, so tins, bottles or any heavy containers | | | | purpose BBQ'S that be bolted to the stern rails and |
| are not the first choice. Vacuum packed dried foods | | | | cantilevering over the stern of the yacht for safety. |
| will weigh less and sometimes go a lot further in your | | | | BBQ coals can help save on your yachts gas |
| menu. | | | | consumption, of which your gas bottle requirements |
| The choice of cooking pots and utensils are also | | | | and correct stowage should be checked prior to |
| important for the different types of sea state that | | | | departure and not forgetting to turn off the gas at |
| you may encounter on your passage. At least one | | | | the supply after use. Your yacht should have fitted a |
| hot meal per day should be included in your previsions | | | | gas detection alarm to notify you on any potential |
| list and if sailing in heavy weather conditions the pan | | | | leakage. |
| size is important, a large pan that a casserole or | | | | Storage of any fresh or frozen food depends upon |
| stew could be cooked in is ideal. Then when the | | | | your yachts fridge / freezer capacity, it is advisable |
| cooker is swinging away on its gimble in a force eight | | | | to make sure that both fridge and freezer |
| gale, you only have to contend with one pan. For | | | | compartments are completely full on departure and if |
| serving suggestions it would normally be a bowl and a | | | | possible maintained that way throughout your |
| spoon, easier to manage when bouncing about! | | | | passage. This helps on the fuel consumption of the |
| Storage of you food onboard should be considered | | | | fridge freezer. |
| carefully, for dried foods and vacuum packed foods | | | | Waste storage is as important as food storage and |
| when opened, plastic containers are ideal. Tinned food | | | | should be considered seriously before departure, |
| due to its weight can be good ballast for your yacht | | | | plenty of heavy duty plastic sacks for dry stowage |
| so should be stowed low in the hull but clear of the | | | | waste would be required. For degradable waste |
| bilge with similar foods placed evenly about the | | | | bio-degradable plastic bags should be use and when |
| centre line of your yacht. | | | | disposing of the sacks overboard holes should be |
| Water storage should be checked before departure | | | | made in the sack so enabling sinking of the sacks. |
| and if a long passage then extra water contains | | | | When you're learning how to sail, hygiene must take |
| should be use. Purification tablets can be added to | | | | a prominent part of your passage planning as the |
| your supply to maintain the water hygienic state. | | | | safety of yourself and the crew is paramount! |