This unit is carried out under limited supervision from others with checking only related to overall progress. It is usually done within established routines, methods and procedures where some discretion and judgment is required in the selection of equipment and materials, organisation of work, services, actions and the achievement of outcomes within time and budgetary constraints.

ELEMENT

PERFORMANCE CRITERIA

1. Prepare for forage conservation

1.1. Determine forage conservation options from the production plan.

1.2. Identify risk factors for spoilage in forage conservation such as fire, vermin and air in silage.

1.3. Confirm that paddock conditions are suitable for forage production.

1.4. Prepare forage conservation machinery and equipment in accordance with manufacturer's specifications, Occupational Health and Safety (OHS) requirements and industry practice.

1.5. Ensure clear access to paddocks for harvesting and transport machinery.

1.6. Prepare storage facility for selected forage conservation method.

2. Prepare paddocks for forage conservation

2.1. Close paddock to stock access at appropriate time.

2.2. Report on the growth stage of the crop for harvest.

2.3. Control pests, weeds and diseases to maintain forage bulk and quality.

3. Make forage

3.1. Identify safety hazards and implement OHS procedures for forage conservation.

3.2. Monitor weather conditions to determine optimum time for harvest and to ensure quality.

3.3. Identify dry matter target and assess dry matter content of forage material for the forage operation.

3.4. Mow, condition, tedder and/or rake swaths depending on weather conditions and forage drying targets.

3.5. Conduct harvesting activities in a safe, controlled and efficient manner.

3.6. Check equipment during harvesting operations regularly for wear and damage.

3.7. Bale, wrap, compact, seal or store forage in accordance with storage plan.

3.8. Load, transport, and store/compact (if required) forage in accordance with OHS and quality requirements.

3.9. Store forage so as to minimise risk of spoilage and combustion.

4. Complete operations

4.1. Complete records in accordance with quality assurance requirements and industry practice.

4.2. Dispose of all waste and debris to minimise environmental impacts.

4.3. Clean and service machinery and ancillary equipment in accordance with manufacturer's specifications, OHS requirements and industry practice.

4.4. Test or sample stored forage for quality.

4.5. Report on environmental impacts of forage conservation activities such as effluent run off.

Required skills

interpret and implement forage conservation requirements

operate and maintain forage harvesting equipment

assess risks and implement OHS procedures for forage conservation

perform harvesting operations

use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required

use numeracy skills to estimate, calculate and record routine workplace measures

use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.

Required knowledge

silage and hay conservation systems and methods

factors affecting the quality of silage and hay

dry matter content, quality and hygiene requirements

range and functions of silage and haymaking machinery and equipment

common weeds, pests and diseases associated with crops and pastures

types and application of personal protective equipment

legislation and regulations including licensing requirements in relation to forage operations

risk factors including animal health and weather

environmental risks and impacts of forage conservation.

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:

prepare paddocks for forage conservation

apply forage conservation methods

harvest, prepare and store forage

record work activities.

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.

The range statement relates to the unit of competency as a whole.

Conservation methods may include:

hay

silage

haylage

green chop.

What safety hazards may be relevant

risk of fire from moisture content creating excessive temperature of hay stacks

overhead powerlines

exposure to noise and dust.

Unit sector

Broad acre cropping

This unit contains employability skills.