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Evidence Guide: AHCBAC506A - Manage the harvest of crops

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCBAC506A - Manage the harvest of crops

What evidence can you provide to prove your understanding of each of the following citeria?

Determine crop quality

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The potential quality of the crop is assessed by testing the quality parameters before harvest.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The value of each crop is estimated using the measurements taken and assessments made before harvest.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine crop readiness

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weather patterns are monitored to assist in estimating the rate of ripening.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The crop maturity is monitored to anticipate when the crop will be at its optimum, and thus when the harvest will begin.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The incidence of pests is assessed to determine the requirement for, and the type of, pre-harvest treatment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-harvest treatments are selected to ensure that the crop meets market requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All OHS and environmental requirements are adhered to throughout the application of pre-harvest treatments.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the need for insurance

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Strategies to manage financial risk are analysed and assessed, and implemented where they are found to be appropriate

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan harvest strategy

  1. The commencement date and the time span for harvest are estimated, so that the crop will be maintained in optimum condition.
  2. The equipment and labour resources required for harvest are calculated from the size of the crop and the time limitations on the harvest.
  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. Any equipment preparation that is required prior to harvest is planned for, in order that it is ready at the appropriate time.
  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.
  6. Any requirements for licenses, permits and notifications are determined, and arrangements are made for these requirements to be met.
  7. The order in which the harvest is to occur is determined, planned, and described in the plan.
The commencement date and the time span for harvest are estimated, so that the crop will be maintained in optimum condition.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The equipment and labour resources required for harvest are calculated from the size of the crop and the time limitations on the harvest.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Any equipment preparation that is required prior to harvest is planned for, in order that it is ready at the appropriate time.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Any requirements for licenses, permits and notifications are determined, and arrangements are made for these requirements to be met.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The order in which the harvest is to occur is determined, planned, and described in the plan.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan for OHS hazard management

  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.
  2. Suitable controls are put in place to minimise or eliminate the OHS hazards, and so reduce risks.
  3. At each stage of the harvesting process, OHS hazards are monitored, identified and the associated risks are assessed.
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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suitable controls are put in place to minimise or eliminate the OHS hazards, and so reduce risks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

At each stage of the harvesting process, OHS hazards are monitored, identified and the associated risks are assessed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan for fire prevention and control

  1. The property is evaluated and the fire risks and hazards are identified where appropriate.
  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.
  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.
  4. Fire breaks are prepared in the manner, and locations identified in the strategy, where appropriate.
  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. Community fire control practices are understood and put in place where appropriate.
The property is evaluated and the fire risks and hazards are identified where appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A fire prevention and control strategy that addresses the identified risks and hazards, and includes the measures to be taken, is prepared where appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The fire prevention and control strategy, and the specific measures to be taken are assessed to ensure that they meet legislative requirements where appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fire breaks are prepared in the manner, and locations identified in the strategy, where appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Community fire control practices are understood and put in place where appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Decide on storage and delivery requirements

  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.
  2. Silos, storage bins and other containers are located to enable harvesting and transport operations to be as efficient as possible.
  3. Any OHS hazards presented by silo operation are identified and practices put in place to reduce risk to the health of operators.
  4. Storage is planned in such a way that it enables flexible marketing and distribution initiatives
  5. Resources required for crop transport are evaluated, and where contractors are required, they are engaged.
  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.
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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Silos, storage bins and other containers are located to enable harvesting and transport operations to be as efficient as possible.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Any OHS hazards presented by silo operation are identified and practices put in place to reduce risk to the health of operators.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Storage is planned in such a way that it enables flexible marketing and distribution initiatives

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Resources required for crop transport are evaluated, and where contractors are required, they are engaged.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Where crops are to be dried, the strategies and resources for doing so are identified, ensuring safe working practices are enabled at all times.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement the harvest strategy

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All OHS and environmental requirements are adhered to throughout the application of pre-harvest treatments.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All labour and equipment that is required for the harvest is organised to be ready and available at the scheduled place and time.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The harvest is begun at the scheduled time when the crop will be at its optimum.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All OHS practices are monitored throughout the harvest to ensure that staff and contractors work safely at all times.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The order of the harvest described in the harvesting plan is followed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Harvesting operations are monitored regularly and adjusted to allow for weather, contracting and equipment maintenance needs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Truck, tractor and harvester operators are instructed on procedures to deliver each crop load at maximum quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Segregate crop for quality

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The quality of the crop is assessed throughout the harvest and segregated into the various marketing grades.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Each grade is located and stored in the appropriate place as determined by the harvesting plan.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

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.

Required Skills and Knowledge

Required skills

plan and implement harvesting operations, including amendment of these during the operation itself

organise and schedule the maintenance of plant and equipment

establish processes/strategies, procedures and controls for crop harvesting

interpret, analyse and extract information from a range of sources and discussions

assess potential yields

negotiate and arrange contracts and agreements

explain, and deliver instructions about the plans and scheduling of the harvest operations to both staff and contractors, as well as suppliers, customers, and neighbours

observe, identify and react appropriately to environmental implications and OHS hazards

use literacy skills to fulfil job roles as required by the organisation. The level of skill may range from reading and understanding documentation to completion of written reports

use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification, negotiating solutions and responding to a range of views

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

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

Required knowledge

capability and use of harvesting equipment

crop measurement techniques and parameters

market information and sources

location and relative skills and abilities of available contractors

contracting requirements for crop insurance

management of the moisture content of crops, including drying and aeration

storage options and local storage availability

bushfire prevention and control legislation

bushfire prevention and control strategies and equipment

contact details for local fire services

weather conditions which may affect the harvest

relevant legislation and regulations relating to OHS, contractor engagement, chemical use and application, and vehicle and plant use

environmental controls and codes of practice applicable to the business and to the harvesting operations

sound management practices and processes to minimise noise, odours, and debris from the harvesting operations.

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.