ELEMENT

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.