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Elements and Performance Criteria

1. Plan for harvesting
   • Assess and record crop maturity and quality
   • Estimate best time to harvest crop
   • Undertake pre-harvest treatments for control and eradication of pests
   • Determine harvesting resource requirements and estimate when to harvest
2. Coordinate the harvest strategy
   • Implement harvesting operations according to customer requirements, weather, equipment and staff availability
   • Coordinate and monitor equipment operation for maximum efficiency and effectiveness
   • Identify and control hazards
3. Complete harvest operation
   • Locate storage resources
   • Determine strategies for drying crops if necessary
   • Monitor work to ensure that crop is graded, packed and stored according to enterprise requirements
   • Evaluate harvesting operations and outcomes against harvest strategy
   • Provide feedback on performance to personnel under supervision
   • Document crop quality, pre-harvest treatments and outcomes of harvest for continual analysis and effective planning management

Range Statement

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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:

coordinate equipment

document a crop harvesting report

establish strategies for pre-harvest and harvest

estimate crop quality and yield

evaluate harvest operations and outcomes

implement treatments for control and eradication of pests

implementing safe workplace and positive environmental practices

organise resources for the harvest

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Knowledge Evidence

The candidate must demonstrate knowledge of:

principles and practices for crop harvesting

crop measurement techniques and parameters

customer requirements

environmental controls and codes of practice applicable to harvesting operations

functions and limitations of harvesting equipment

location and relative skills and abilities of available staff, contractors or casual staff

market information and sources

relevant legislation and regulations relating to workplace health and safety, contractor engagement, chemical use and application, and vehicle and plant use

required productivity rates

weather or other conditions that may affect harvest

where relevant to enterprise's production: food safety and Hazard Analysis Critical Control Point (HACCP) requirements, and requirements for export markets

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