Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Assess plants for harvest
   • Identify crops to be harvested according to the harvesting plan
   • Determine crop maturity
   • Confirm conditions are right for harvesting
2. Prepare equipment for harvesting
   • Select tools, equipment and machinery appropriate to the task being undertaken
   • Carry out pre-operational and safety checks on tools, equipment and machinery according to manufacturer specifications
   • Select, use and maintain suitable personal protective equipment (PPE)
3. Harvest the crop
   • Harvest the crop carefully and safely
   • Sort and grade the crop as needed
   • Clean and maintain harvesting tools, equipment and machinery
4. Complete crop harvesting work
   • Employ safe manual handling techniques when handling containers
   • Move and stack containers in such a way as to minimise damage to the crop
   • Maintain temperature of the crop at the levels set by the harvesting plan
   • Transport crop from the field to the processing or storage area
   • Maintain containers in good working order

Range Statement

---

Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

assess plants for harvest

prepare for harvest

carry out harvest operations

maintain harvesting equipment

---

Knowledge Evidence

The candidate must demonstrate knowledge of:

permaculture principles related to harvesting

principles of sustainable horticultural practices

crops common in permaculture systems

harvesting techniques, such as:

selective picking or hand picking ripe from unripe

tree shaking

picking leaves rather than whole plants

cutting plants and allowing to regrow (eg leeks, spring onions)

thinning or removing weak or diseased plants from among healthy ones

end of season crop extension harvesting (such as hanging tomato plants to ripen indoors)

equipment and machinery used in harvesting

sorting and grading, such as:

removing out-of-type plants

removing physically damaged, unhealthy, rotten or immature fruit and vegetables

grading of the crop according to variety, size, length, colour, maturity, blemishes, bud count and quality, being subject to seasonal and market forces

storage, transportation and grading of crops

methods of waste disposal causing minimal impact on the environment

---