Perishable Prepared Food Manufacturing · Georgia

Gainesville - Gv 3 - Cook Poultry/Sausag

Gainesville, GA · ~136 workers · 7 years of OSHA Injury Tracking Application data.

A
Excellent Safety Record
1.6
Avg TCR
4.1
Industry avg
0
Fatalities

The verdict

Gainesville - Gv 3 - Cook Poultry/Sausag runs at 38% of its industry's injury rate - far safer than the typical Perishable Prepared Food Manufacturing workplace, earning a grade A.

A
Excellent Safety Record
1.6
avg TCR · per 100 workers
4.1
industry benchmark (BLS)
18
recordable injuries tracked

Grade compares Gainesville - Gv 3 - Cook Poultry/Sausag's OSHA Total Case Rate of 1.6 to the Perishable Prepared Food Manufacturing BLS benchmark of 4.1 (38% of benchmark) across 7 years of Form 300A filings (2016–2024). <a href="/methodology">See methodology</a> for reporting-limitation caveats.

Injury rate over time

Gainesville - Gv 3 - Cook Poultry/Sausag's yearly Total Case Rate, against the 4.1 industry benchmark.

-1012345 2016201720182019202120222023 04.1 Industry benchmarkGainesville - Gv 3 - Cook Poultry/Sausag TCR
Total Case Rate (recordable injuries per 100 full-time workers), OSHA ITA Form 300A. Industry benchmark: BLS IIF, NAICS 311991.

Where Gainesville - Gv 3 - Cook Poultry/Sausag falls in its industry

406 Perishable Prepared Food Manuf establishments

Safer than 82% of graded establishments in this industry, whose median TCR is 4.8.

More dangerous than peersSafer than peers

Narrower to Georgia alone (the establishments it most directly competes with for workers and contracts): ranked #5 safest of 18 Perishable Prepared Food Manuf employers in Georgia.

Trend analysis for Gainesville - Gv 3 - Cook Poultry/Sausag

Between 2016 and 2023, Gainesville - Gv 3 - Cook Poultry/Sausag's Total Case Rate improved from 4.5 to 0.0 recordable injuries per 100 full-time workers, a 100% decrease across 7 years of OSHA reporting.

The safest year on record was 2019, at a TCR of 0.0, while 2016 saw the highest rate, at 4.5, a spread of 4.5 points between the best and worst reporting years. That's a wide swing relative to the establishment's overall rate, worth checking the year-by-year table below for whether a single severe year is driving the average, rather than a sustained trend.

Summed across those 7 reporting years, Gainesville - Gv 3 - Cook Poultry/Sausag recorded 18 total injuries and illnesses, with no fatalities reported in any of those years. Readers comparing establishments should weigh the 7-year trend above alongside establishment size, since a larger workforce naturally accumulates more raw incidents even at a lower per-100-worker rate.

Verify This Employer with OSHA

The 18 injuries shown on this page for Gainesville - Gv 3 - Cook Poultry/Sausag are sourced from its own 7 years of mandatory OSHA Form 300A summaries. Cross-check the underlying establishment record directly against the federal source, name, NAICS classification, recordable case totals, and inspection history are all searchable on OSHA's Establishment-Specific Injury and Illness Data system.

Verify on OSHA Establishment Search

Source: U.S. Department of Labor, OSHA Establishment-Specific Injury and Illness Data. NAICS 311991 - Perishable Prepared Food Manufacturing.

DART Rate, Transparent Calculation (2023)

What is the DART rate formula?

DART (Days Away, Restricted, or Transferred) is computed by OSHA as incidents × 200,000 ÷ hours worked. The 200,000-hour denominator equals roughly 100 full-time workers, which lets establishments of very different sizes be compared directly.

0 DART incidents × 200,000 ÷ 325,720 hours worked = 0.00 DART

Methodology: 29 CFR 1904, OSHA Form 300A recordkeeping

Cross-Validating Context, Establishment vs Industry vs State

Benchmark TCR Source
Gainesville - Gv 3 - Cook Poultry/Sausag (this establishment) 1.56 OSHA ITA Form 300A, 7-year avg
Salads, fresh or refrigerated, manufacturing industry avg 4.10 BLS IIF, NAICS 311991
Georgia state avg (all industries) 4.11 OSHA ITA, state-level rollup

Industry benchmarks: Bureau of Labor Statistics, Injuries, Illnesses, and Fatalities (IIF) program

Reportable Incident Timeline

Year-by-year reportable incidents (recordable injuries + illnesses + fatalities) submitted by Gainesville - Gv 3 - Cook Poultry/Sausag to OSHA's Injury Tracking Application. Each row anchors to OSHA's inspection records search where you can pull the underlying inspection case numbers and citations for that establishment-year.

Source: OSHA Inspection Information System (IMIS) - inspection case-number records

Year-by-Year Safety Data

Year TCR DART Injuries Illnesses Fatalities
2023 0.0 0.0 0 0 0
2022 0.7 0.7 1 0 0
2021 0.0 0.0 0 0 0
2019 0.0 0.0 0 0 0
2018 4.2 1.1 4 0 0
2017 1.5 0.0 2 0 0
2016 4.5 3.7 11 0 0

What this grade means for you

Use this grade as a relative read on Gainesville - Gv 3 - Cook Poultry/Sausag's reported OSHA injury record, strong versus its Perishable Prepared Food Manufacturing peers, but not a guarantee about any single site today.

  • At 38% of the Perishable Prepared Food Manufacturing benchmark, Gainesville - Gv 3 - Cook Poultry/Sausag reports fewer injuries than typical peers, still worth asking how safety is managed day to day. Know your rights
  • Judge this record against the wider Perishable Prepared Food Manufacturing sector, where injury rates vary widely, before comparing it in isolation. See the industry
  • Grades reflect 2016–2024 filings; check the latest establishment record straight from OSHA, or look up a different employer. Look up another

Safety grades reflect employers' self-reported OSHA Form 300A filings from 2016 to 2024 and can lag current conditions. A grade is not a guarantee that any specific workplace is safe or unsafe today. See our methodology and disclaimer.

Frequently Asked Questions

What is Gainesville - Gv 3 - Cook Poultry/Sausag's safety grade?
Gainesville - Gv 3 - Cook Poultry/Sausag has a safety grade of A (Excellent Safety Record). This grade is based on their average Total Case Rate (TCR) of 1.6 compared to the BLS industry benchmark of 4.1 for Perishable Prepared Food Manufacturing.
How many injuries has Gainesville - Gv 3 - Cook Poultry/Sausag reported?
Gainesville - Gv 3 - Cook Poultry/Sausag has reported 18 total injuries and 0 fatalities across 7 years of OSHA data (2023, 2022, 2021, 2019, 2018, 2017, 2016). This data comes from mandatory OSHA Injury Tracking Application (ITA) reports.

Similar Employers

Matched by safety record across the industry, by workforce size within Georgia, and by nearby establishments in Gainesville - a different peer set than the category browse links below.

Similar TCR (~1.6)

Similar size (~136 workers)

Nearby in Gainesville

Data Source: OSHA Injury Tracking Application (ITA), mandatory establishment-level injury/illness reports. Grades compare employer Total Case Rate (TCR) to BLS IIF industry benchmarks. Data covers years reported by this establishment: 2023, 2022, 2021, 2019, 2018, 2017, 2016. This is publicly available government data - not a legal determination of workplace conditions.

Read our methodology - how this data is sourced, computed, and verified.

Data sourced from official public datasets. See our methodology for details. Retrieved and formatted by PlainSafetyScore Editorial

Every figure and grade on PlainSafetyScore is computed directly from OSHA's published Injury Tracking Application data and BLS industry benchmarks, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these safety grades, or report a data error. Data current as of 2016-2024 OSHA ITA release.