The harvest season can bring risks to the health and safety of farm workers, families and livelihoods.
Higher ambient temperatures, humidity and winds, dry stubble and hot machine parts and exhausts are all factors that can contribute to causing a fire. Developing and adopting a fire safety management plan is one of the best ways to protect workers, livestock, and plant from harm.
Here are some basic steps to take to minimise the risk of fires during harvesting.
Have a plan
Most farms should already have an emergency plan in place to let people on the property know what to do in the event of a fire, medical or other emergency, including a list of emergency contacts. Everyone on the farm should be trained in fire safety before harvest starts and know how to raise an alarm if a fire breaks out, how to communicate throughout an incident and who should contact fire services and authorities.
Keep your property name or number visible at the farm entrance for emergency services and have a routine in place for fire risk days by moving stock, limiting, or postponing machinery use and switching off electric fences. Where possible, encourage workers to be part of the local rural fire service.
Prepare your machinery
Complete all pre-harvest inspections and maintenance. Check all farm plant and machinery, replace any parts that look worn and ensure bearings are well greased.
Always have spare bearings available, consider installing exhaust system shielding treatments and check machinery spark arrestors are working efficiently. Keep the use of petrol vehicles to a minimum, but if it is unavoidable, keep the exhaust in line with the wheel tracks.
Check the weather conditions
Check the fire danger rating on the Bureau of Meteorology or Department of Fire and Emergency Services websites throughout the day and cease harvesting when the rating is extreme or catastrophic. Check your local government’s website to find out about Harvest and Vehicle Movement Bans in your area. Limit harvest operations on days with a high fire danger rating.
Monitor hot spots and clean down machinery regularly
Most header fires typically originate in the engine compartment where cooling fans blow dust and debris, leading to ignition on the hot exhaust manifold or turbo. Always walk around the harvester every time you stop and pay attention to the hot spots.
Inspect bearings regularly using a handheld infrared thermometer to monitor temperatures on bearings, brakes, and other hot components. Check dust trap areas, look for signs of rubbing or slipping in belts and inspect potential chafing areas such as fuel lines, battery cables, hot wires, tyres and drive belts. Ensure all panels and guards are replaced following any inspection of these areas.
Have firefighting equipment on hand
Farmers should have a slip-on or tanker firefighting unit that holds 1,000 L of water in the paddock that is being harvested. Check that the tank is always full, the pump is in good working order and everyone knows how to operate it.
Harvesters should have water (red) and powder ABE (white band) fire extinguishers. A plough can be used to create a fire break to reduce the risk of the fire spreading.
Managing a fire
In the event of a farm fire remove the machine swiftly and safely from the crop, position it facing the wind, and exit promptly. Call your local authorities and enact your emergency plan. Use the farm’s equipment to fight the fire but evacuate to a safe place if it becomes too large or gets away in the crop.
With the right preparation most fires can be avoided but, if one does occur, being prepared could significantly limit any damage.