Plan and manage the harvesting of crops and post-harvest activities

This standard covers the planning and management of harvesting and post-harvest activities for crops including grass and forage crops, cereals/grains, root crops, pulses, oilseed rape, hops, vegetables, herbs, flowers, shrubs, trees, or fruit.

Harvesting may be carried out manually or mechanically. Harvesting methods will depend on the type of crop involved, the product specifications, and destination.

Post-harvest activities could include selection, cleaning, drying, pre-storage treatments, grading, trimming, quality control, packing, and labelling. The type of activities will depend on the crop, product specifications, and destination.

Those working with machinery or equipment should be trained and hold the current certification where required, in accordance with legislation.

When carrying out your work, you must consider the impact it will have on the environment and work towards preserving and improving habitats and biodiversity, while responding to and mitigating the effects of climate change.

This standard is suitable for those who have responsibility for the planning and management of harvesting and post-harvest activities.

Harvesting of crops is covered in LANAgc5 Harvest crops by mechanical means and LANH50 Harvest crops by hand.

Post-harvest activities are covered in LANH52 Carry out post-harvest activities.

1. Assess the risks associated with the site and the harvesting operations
2. Identify the destination and the market/customer specifications for the harvested product, and the requirements of any quality assurance schemes
3. Identify harvesting methods and processes that maximise harvesting potential and meet the product specifications
4. Identify post-harvest activities required to meet the product specifications and destination
5. Plan and schedule the harvesting of the crop and post-harvest activities to meet the product specifications and crop readiness
6. Identify and establish the availability of the resources required to carry out harvesting operations and post-harvest activities
7. Confirm that the working methods and plan are established and clearly communicated to all those involved with harvesting and post-harvest activities
8. Confirm that the crop is in a condition ready for harvesting, in accordance with product specifications
9. Take the relevant action, where the condition of the crop is not suitable for harvesting
10. Confirm that hygiene and bio-security measures are in place and maintained in accordance with business practices
11. Confirm that measures for the recycling or disposal of waste and by-products are in place, in accordance with the relevant legal and business requirements
12. Outline measures to manage impact on the environment
13. Confirm that suitable clothing and personal protective equipment (PPE) is worn and working methods maintain health and safety, in accordance with the relevant legislation, codes of practice and business requirements
14. Check that tools and equipment are used and maintained safely and correctly
15. Confirm that the correct harvesting methods and processes are followed to achieve the product specifications
16. Confirm that the harvested product is handled and transported in a way that maintains the product quality and minimises damage
17. Monitor harvesting operations and adapt them accordingly to take account of environmental conditions, crop quality, resource problems or other issues
18. Confirm that post-harvest activities are carried out to meet the product specifications and quality assurance requirements
19. Check that the relevant environmental and health and safety policies and risk assessment requirements are implemented across your area of responsibility
20. Confirm that records are completed as required by the relevant legislation, quality assurance requirements and the business

1. How to identify hazards, assess risks, and interpret risk assessments when establishing harvesting operations and post-harvest activities
2. How to establish the market/customer specifications for the harvested product and the requirements for quality assurance
3. The harvesting methods and processes appropriate to the crops being harvested and the product specifications
4. The post-harvest activities appropriate to the crops being harvested, the product specifications, and destination
5. The importance of planning and scheduling harvest operations and post-harvest activities
6. How to determine the resources required to carry out harvesting operations and post-harvest activities
7. How to communicate harvesting and post-harvest requirements to those involved in the process
8. How to recognise when a crop is ready for harvesting and meets product specifications
9. The actions to take when the crop is not ready for harvesting
10. The methods of establishing and implementing measures to maintain hygiene and biosecurity, and why this is important
11. The relevant legal and business requirements for the recycling or disposal of waste and by-products created during harvesting and post-harvest activities
12. The measures that can be taken to preserve and improve habitats and biodiversity and respond to and mitigate the effects of climate change
13. The importance of confirming that the correct personal protective equipment (PPE) and working methods are used, in accordance with the relevant legislation, codes of practice, and business requirements
14. The types of tools and equipment required for harvesting and post-harvest activities, and how to ensure these are prepared, used, and maintained safely and correctly
15. The importance of confirming that harvesting operations and post-harvest activities are completed in accordance with product specifications and quality assurance requirements
16. The adjustments to harvesting operations that may be required
17. How to maintain the quality of the harvested product and minimise damage
18. The problems that may arise during harvesting operations and how these may be resolved
19. The actions to take in the event of the crop product failing to meet specifications
20. Your responsibilities under the relevant health and safety legislation and codes of practice, food hygiene requirements, and business policies
21. The requirements for reporting and recording, and the length of time for which records should be retained