Unit of competency
Modification History
|
Release |
TP Version |
Comment |
|
1 |
AHCv1.0 |
Initial release |
Application
This unit of competency describes the skills and knowledge required to conserve forage. This includes controlling risks associated with conservation of forage activities such as risk of fire from moisture content creating excessive temperature of hay stacks, potential contact with overhead power lines and exposure to noise and dust.
All work must be carried out to comply with workplace procedures, work health and safety and biosecurity legislation and codes, and sustainability practices. All machinery is operated to manufacturer’s specifications.
This unit applies to individuals who work under broad direction and take responsibility for own work including limited responsibility for the work of others. They use discretion and judgement in the selection and use of available resources and complete routine activities.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Pre-requisite Unit
Nil.
Unit Sector
Broad acre cropping (BAC)
Elements and Performance Criteria
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Element |
Performance criteria |
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Elements describe the essential outcomes. |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
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1. Prepare for forage conservation |
1.1 Confirm forage conservation options using 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 1.5 Ensure clear access to paddocks for harvesting and transport machinery 1.6 Prepare storage facility for selected forage conservation method 1.7 Identify work health and safety hazards in forage conservation and assess risks |
|
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 Implement work health and safety procedures for forage conservation 3.2 Monitor weather conditions 3.3 Identify dry matter target and assess dry matter content of forage material for the forage operation 3.4 Mow, condition, tedder and rake swaths depending on weather conditions and forage drying targets 3.5 Conduct harvesting activities 3.6 Apply technology to ensure most efficient performance of operations 3.7 Check equipment during harvesting operations regularly for wear and damage 3.8 Bale, wrap, compact, seal or store forage to the storage plan 3.9 Load, transport, and store or compact (if required) forage appropriately 3.10 Store forage to minimise risk of spoilage and combustion |
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4. Complete operations |
4.1 Complete records appropriately 4.2 Dispose of all waste and debris appropriately 4.3 Clean and service machinery and ancillary equipment appropriately 4.4 Test or sample stored forage for quality 4.5 Report on environmental impacts of forage conservation activities such as effluent run off to supervisor 4.6 Apply enterprise biosecurity policies |
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range of Conditions
Unit Mapping Information
This unit is equivalent to AHCBAC301A Conserve forage.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72
