Unit of competency details

Unit descriptor 

This unit covers the process of harvesting agricultural crops and defines the standard required to: complete pre and post operational checks on tools, harvesting machinery and equipment; perform routine safety; service and maintenance procedures on tools, harvesting machinery and equipment; sample crops to assess moisture content and maturity/ripeness of the crop; handle and manoeuvre harvesting equipment; monitor efficiency of harvesting equipment and make adjustments to height and other settings and transport; clean and store harvesting equipment.

Application of the unit 

This unit applies to workers on cropping enterprises or in harvesting contract teams and requires the ability to work as part of a team following set routines, methods and procedures. Some discretion and judgment is required in the maintenance and operation of equipment and machinery. The outcomes must be achieved at a rate that maintains the progress of the harvesting operation.

Prerequisite units 

Employability skills 

This unit contains employability skills.

ELEMENT 

PERFORMANCE CRITERIA 

1. Prepare to harvest agricultural crops

1.1. Requirements for the work to be undertaken, method and order of harvesting is interpreted from the harvest strategy and confirmed with the supervisor.

1.2. Occupational Health and Safety (OHS) hazards are identified, risks assessed and risk controls are implemented for the harvesting operation.

1.3. Personal protective equipment is selected, used and maintained.

1.4. The environmental impacts of harvesting the crop are identified and action taken where required.

1.5. Windrowing/swathing is completed to the standard required.

1.6. Crop is sampled for moisture content to assess timing of harvest.

1.7. The hygiene standards for the crop and the paddock are identified from the harvest strategy and/or the crop storage plan.

2. Prepare the harvesting equipment

2.1. Harvesting machinery and other equipment are cleaned of pests and other contaminants to maintain crop and paddock hygiene standards, as required by the harvest strategy.

2.2. All machinery and equipment are serviced, assessed for reliability, adjusted for harvesting conditions and appropriate parts are replaced to ensure reliability during the harvest.

2.3. All containers, leftover fluids, waste and debris from the maintenance and servicing work are disposed of safely and in line with environmental guidelines.

2.4. All maintenance and servicing is documented according to the requirements of the organisation.

3. Harvest crops

3.1. The harvest strategy is followed and completed for each paddock.

3.2. Personal protective equipment is selected, used and maintained for harvesting.

3.3. Harvesting machinery and ancillary equipment is operated in a safe manner and at speeds to suit crop conditions.

3.4. Cleanliness and purity of the harvested product is maximised by maintaining the hygiene of all surfaces that come into contact with the crop.

3.5. The quality of product is optimised by continually checking and, where necessary, adjusting the harvester and ancillary equipment, including their height and other settings.

3.6. Fire prevention measures are taken as outlined and described in the harvest strategy.

4. Complete harvesting operations

4.1. Equipment is cleaned in accordance with manufacturer's specifications, organisational procedures and regulations.

4.2. Attachments and other ancillary equipment are cleaned and stored to minimise damage and to maximise hygiene according to manufacturer's specifications, organisational procedures and regulations.

4.3. Insecticides are applied as required by the organisation and the harvest strategy.

4.4. All containers, leftover fluids, waste and debris from the maintenance and servicing work are disposed of safely and according to environmental requirements.

4.5. Harvesting equipment is moved between sites and on public roads in compliance with legislation including hygiene requirements.

4.6. All required records and documentation are completed accurately and promptly in accordance with enterprise requirements.

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the skills and knowledge required for this unit.

Required skills 

• handle and manoeuvre harvesting equipment
• operate crop harvesting machinery and equipment
• implement procedures for seed handling and hygiene
• identify hazards and implement OHS procedures for all harvest tasks
• complete pre- and post-operational checks on tools, harvesting machinery and equipment
• perform routine, service and maintenance procedures on tools, harvesting machinery and equipment
• 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 

• appropriate legislative requirements, manufacturer's instructions and organisation procedures/instructions
• pre-operational and safety checks, servicing and maintenance procedures for tools and equipment
• potential hazards and safe operating procedures for basic tools and equipment
• safe operating procedures and standards for harvesting and ancillary equipment
• grain quality and the impact of harvesting practices
• general machine maintenance procedures
• machinery operating principles and operating methods
• environmental impacts associated with the operation of machinery and equipment in a harvesting context
• organisation recording and reporting procedures
• pests and signs of pest infestation in the crop
• hygiene procedures for harvesting machinery and equipment
• organisation moisture and hygiene requirements for the crop and equipment that comes into contact with the crop
• requirements for harvesting machinery and equipment transport
• fire prevention strategies.

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:

• complete pre and post operational checks on tools, harvesting machinery and equipment
• perform routine safety, service and maintenance procedures on tools, harvesting machinery and equipment
• sample crops to assess moisture content and maturity/ripeness of the crop
• handle and manoeuvre harvesting equipment
• monitor efficiency of harvesting equipment and make adjustments to height and other settings
• transport, clean and store harvesting equipment.

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.

RANGE STATEMENT 

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

Harvested crops may include:

• wheat and coarse grains
• cotton
• grain legumes
• oilseeds
• sugar
• temperate pastures
• tropical pastures.

Unit sector 

Broad acre cropping

Co-requisite units 

Competency field