Manage the harvest of crops

Unit of competency Outline

Date retreived
22/07/2026 7:09 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Unit of competency

National Code
AHCBAC506A

State Code
D6731

TGA Status
Replaced

DTWD Status
Replaced

Current Release Number
1.00

Current Release Date
10/06/2011

View on TGA

State Implementation and Classification

Approved Date

25/06/2014

Field of Education

050101 - Agricultural Science

Original Release Date

25/06/2014

Nominal Hours

Description

This unit covers the process of planning for and implementing the harvest of agricultural and horticultural crops and defines the standard required to: estimate crop yield and value and monitor for harvest readiness; plan for the resources that will be required for harvest; negotiate insurance and equipment supply contracts; develop risk management procedures for Occupational Health and Safety (OHS), climate and fire risk; organise for the logistics of the harvesting operation including harvesting, storage and delivery; keep grain batches separate and monitor for pests or spoilage.

Notes

Elements and Performance Criteria

1. Determine crop quality

1.1. The potential crop yield is assessed by measurements made in the field.
1.2. The potential quality of the crop is assessed by testing the quality parameters before harvest.
1.3. The value of each crop is estimated using the measurements taken and assessments made before harvest.

2. Determine crop readiness

2.1. Pre-harvest samples are sent to the laboratory/marketing agent to determine the potential quality of the crop.
2.2. Weather patterns are monitored to assist in estimating the rate of ripening.
2.3. The crop maturity is monitored to anticipate when the crop will be at its optimum, and thus when the harvest will begin.
2.4. The incidence of pests is assessed to determine the requirement for, and the type of, pre-harvest treatment.
2.5. Pre-harvest treatments are selected to ensure that the crop meets market requirements.
2.6. All OHS and environmental requirements are adhered to throughout the application of pre-harvest treatments.

3. Assess the need for insurance

3.1. If the crop is estimated to be of sufficient value, and where commitments were made to insure the crop, these commitments are honoured.
3.2. Strategies to manage financial risk are analysed and assessed, and implemented where they are found to be appropriate

4. Plan harvest strategy

4.1. The commencement date and the time span for harvest are estimated, so that the crop will be maintained in optimum condition.
4.2. The equipment and labour resources required for harvest are calculated from the size of the crop and the time limitations on the harvest.
4.3. The equipment and labour resources required are analysed against those available within the enterprise, and the amount of labour and equipment to be contracted is determined.
4.4. Any equipment preparation that is required prior to harvest is planned for, in order that it is ready at the appropriate time.
4.5. Where pre-harvest pest control treatments are to be applied, these are planned for according to the recommendations of the manufacturer and the legislative requirements.
4.6. Any requirements for licenses, permits and notifications are determined, and arrangements are made for these requirements to be met.
4.7. The order in which the harvest is to occur is determined, planned, and described in the plan.

5. Plan for OHS hazard management

5.1. All people involved in harvesting are made aware of the OHS hazards that may be present, their responsibilities for action, and the systems that are in place to deal with such hazards.
5.2. Suitable controls are put in place to minimise or eliminate the OHS hazards, and so reduce risks.
5.3. At each stage of the harvesting process, OHS hazards are monitored, identified and the associated risks are assessed.

6. Plan for fire prevention and control

6.1. The property is evaluated and the fire risks and hazards are identified where appropriate.
6.2. A fire prevention and control strategy that addresses the identified risks and hazards, and includes the measures to be taken, is prepared where appropriate.
6.3. The fire prevention and control strategy, and the specific measures to be taken are assessed to ensure that they meet legislative requirements where appropriate.
6.4. Fire breaks are prepared in the manner, and locations identified in the strategy, where appropriate.
6.5. Arrangements are made to ensure that firefighting equipment that is serviceable and meets appropriate fire authority standards and/or guidelines is available in the quantities prescribed by the strategy, where appropriate.
6.6. Community fire control practices are understood and put in place where appropriate.

7. Decide on storage and delivery requirements

7.1. Storage facilities for the crop are allocated and arrangements are made for the immediate delivery of the crop to packing sheds, the bulk handling system, or other purchasers.
7.2. Silos, storage bins and other containers are located to enable harvesting and transport operations to be as efficient as possible.
7.3. Any OHS hazards presented by silo operation are identified and practices put in place to reduce risk to the health of operators.
7.4. Storage is planned in such a way that it enables flexible marketing and distribution initiatives
7.5. Resources required for crop transport are evaluated, and where contractors are required, they are engaged.
7.6. Where crops are to be dried, the strategies and resources for doing so are identified, ensuring safe working practices are enabled at all times.

8. Implement the harvest strategy

8.1. Where the weather patterns permit, pre-harvest pest control treatments are applied in the manner, and at the time, scheduled in the harvesting plan.
8.2. All OHS and environmental requirements are adhered to throughout the application of pre-harvest treatments.
8.3. All labour and equipment that is required for the harvest is organised to be ready and available at the scheduled place and time.
8.4. The harvest is begun at the scheduled time when the crop will be at its optimum.
8.5. All OHS practices are monitored throughout the harvest to ensure that staff and contractors work safely at all times.
8.6. The order of the harvest described in the harvesting plan is followed.
8.7. Harvesting operations are monitored regularly and adjusted to allow for weather, contracting and equipment maintenance needs.
8.8. Truck, tractor and harvester operators are instructed on procedures to deliver each crop load at maximum quality.

9. Segregate crop for quality

9.1. As the crop is harvested, it is monitored for quality and assessed against the quality expectations in the harvesting plan.
9.2. The quality of the crop is assessed throughout the harvest and segregated into the various marketing grades.
9.3. Each grade is located and stored in the appropriate place as determined by the harvesting plan.

RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Crops may include:
all horticultural crops
all agricultural crops.
Horticultural crops may include:
all fruit
vegetables
herbs
flowers
foliage
bulbs
tubers
nuts
fungi
wild harvest plants
oils
olives
grains
seeds
hops
other specialised crops not specifically named as broadacre crops.
Agricultural crops may include:
canola
wheat
hay
barley
oats
rice
triticale
maize
millet
chickpeas
cotton
faba beans
lucerne
lupins
pigeon peas
sorghum
soybean
sunflower
other crops grown as part of a broadacre mixed farming enterprise not specifically named as horticultural crops.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:
estimate crop yield and value and monitor for harvest readiness
plan for the resources that will be required for harvest
negotiate insurance and equipment supply contracts
develop risk management procedures for OHS, climate and fire risk
organise for the logistics of the harvesting operation including harvesting, storage and delivery
keep grain batches separate and monitor for pests or spoilage.
Context of and specific resources for assessment
Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Replaces

State Code	National Code	Title	Type
S3559	RTE5015A	Manage the harvest of agricultural and horticultural crops	Unit of competency

Replaced By

State Code	National Code	Title	Type
BAP84	AHCBAC506	Manage the harvest of crops	Unit of competency

State Code	National Code	Title	Type
D513	AHC50110	Diploma of Agriculture	Qualification
J271	AHC51812	Diploma of Organic Farming	Qualification