Fish, curing, drying, pickling, salting, and smoking

What Fish, curing, drying, pickling, salting, and smoking Safety Data Reveals

The Fish, curing, drying, pickling, salting, and smoking sector (NAICS 311710) encompasses 244 distinct employer establishments currently reporting to OSHA's Injury Tracking Application. Across this cohort, workers have logged 7,985 recordable injuries during the 2016–2024 reporting window, producing an industry-weighted average Total Case Rate (TCR) of 7.1 injuries per 100 full-time workers per year. Because OSHA's ITA mandates submission from establishments with 250+ employees plus all high-hazard industries at 20+ employees, this dataset represents a structural slice of U.S. workplace risk rather than a voluntary sample.

The Bureau of Labor Statistics publishes a separate national benchmark TCR of 3.3 for this NAICS code, derived from the BLS Survey of Occupational Injuries and Illnesses. Comparing the two, the ITA-reported rate of 7.1 is higher than the BLS benchmark, a gap that typically widens when the industry contains many large, high-exposure establishments required to file ITA reports. Employers in the table below are sorted so you can see how far individual establishments deviate from both the industry average and the national benchmark.

The practical value of industry-level safety data is threefold. First, jobseekers can gauge whether a prospective employer is better or worse than its industry peers, not just absolute injury counts, which tilt toward larger payrolls. Second, insurers and workers' compensation carriers use sector TCR as a baseline for experience-modification adjustments. Third, safety professionals benchmark their own programs against the cohort median. Use the grade-sorted employer list below to identify specific establishments within Fish, curing, drying, pickling, salting, and smoking that outperform or underperform the sector average, and click through to each record for year-by-year injury, illness, and fatality breakdowns.