Public Health Specialist

Recruitment #220111-X17C-03

Introduction

The Oklahoma State Department of Health (OSDH) is committed to leading Oklahoma to prosperity through health. Our mission is to protect and promote health, prevent disease and injury, and cultivate conditions by which Oklahomans can thrive. We value respect, collaboration, and service.

OSDH is seeking a full time Public Health Specialist III providing support to the Cotton/Kiowa/Washita/Tillman County Health Department. This is a state employee position PIN 34000760 governed by the Civil Service Rules, located in District 5.Oklahoma. OSDH offers a comprehensive Benefits Package, including a generous benefit allowance to offset the cost of insurance premiums for employees and their eligible dependents.  For more information about the benefit allowance, follow this link  Plan Year 2022. The annual salary for this position is up to $50,802.00 based on education and experience.

THIS POSITION MAY BE FILLED AT A LEVEL I, II, or III. PLEASE APPLY TO THE LEVEL INTERESTED IN.

Level I - up to $43,000.00 based on education and experience.
Level II - up to $47,000.00 based on education and experience.
Level II - up to $50,802.00 based on education and experience.

Position Summary:
Positions within this job family are assigned responsibilities for planning, performing or supervising technical and professional work involving consumer protection and public health services. This includes performing inspections, surveys, and investigations to identify and eliminate conditions hazardous to life and health, providing consultative services and assistance in assigned areas of responsibility, ensuring corrective actions are taken to eliminate public health or other hazards, and ensuring compliance with applicable statutes and regulations.

Position Responsibilities /Essential Functions
The functions within this job family will vary by level, but may include the following
:
Conducts inspections, surveys, and investigations of food establishments, lodging facilities, barber shops, public bathing places, schools, day care centers, nursing homes, hospitals, and other regulated facilities to identify public health hazards or environmental conditions which are detrimental to life and health, monitor state food supplies and products, provide training and technical assistance, and ensure compliance with applicable laws, rules and regulations; assists in the implementation of Hazard Analysis Critical Control Point (HACCP) systems in food establishments and in verifying implementation.

Responds to complaints concerning food borne illnesses, adulterated foods, food tampering, recalls, insect or rodent infestation, or other issues related to food establishments or the sale of food and food products.

Reviews and acts on various epidemiological reports and complaints, including animal bites, rabies, West Vile Virus and other disease outbreaks; conducts environmental assessments and other surveys related to lodging, public bathing, and barber services; prepares specimens for shipment for West Nile testing; performs inspections for lead contamination and other public health hazards or nuisances.

Provides emergency response services for complaints concerning food borne illnesses, fires in food establishments, accidents involving the transportation of food, incidents concerning food or water contamination, and power outages or natural disasters involving food products; conducts inspections or investigations on an as needed basis including on weekends and at night.

Conducts field tests for chemical sanitizing agents using thermocouples, thermometers, and other evaluative instruments; collects and transports food samples as required to determine adulteration, contamination, sources of pollution, and/or microbiological quality; maintains legal chain of custody to preserve evidentiary requirements.

Directs the embargo and disposal of food products found unfit for human consumption; conducts evaluations to determine imminent hazards to life or health which warrant the closure of a facility.

Prepares records, reports, and correspondence concerning regulatory actions as needed; conducts follow-up inspections and surveys to ensure corrective actions have been taken and that public health hazards are eliminated; testifies at hearings and court proceedings concerning regulatory actions as required.

Provides assistance with developing and implementing county Emergency Response Plans; Provides assistance with county bioterrorism training exercises and serves as a responder in case of terrorist events.

Other Duties: Demonstrates knowledge of and supports mission, vision, value statements, standards, policies and procedures, operating instructions, confidentiality standards, and the code of ethical behavior.  Works effectively in team environment, participating and assisting their peers.

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Valued Knowledge, Skills and Abilities:
Level 1: Required at this level include knowledge of the causes, impact, and prevention of public health problems in regulated establishments; of food microbiology as it applies to preventing food borne illness; of basic epidemiology and chemistry; of mathematical concepts including basic statistical analysis; of food processing techniques such as modified atmospheric packaging; and of rules and regulations governing food establishments; public bathing places, nursing homes, schools, day care facilities or other licensed establishments. Ability is required to conduct inspections and investigations of regulated facilities; to identify the causes of food borne illnesses and related health hazards; to analyze and evaluate environmental and sanitary conditions; to organize work and work independently; to communicate effectively, both orally and in writing; and to use computers to organize data and generate reports.
Level 2: Required at this level include those identified in Level I plus ability to make recommendations concerning the implementation of Hazard Analysis Critical Control Point (HAACP) systems and verify implementation; to conduct pre-operational inspections to determine compliance with approved plans; to assist in planning and presenting education and training programs; and to insure that corrective action have been completed to eliminate health hazards.
Level 3: Required at this level include those identified in Level II plus ability to plan and conduct field investigations; to analyze and interpret engineering plans and specifications; and to assist in developing HACCP plans for the regulated food industry

Physical Demands & Work Environment
Work is typically performed an office setting with a climate controlled settings and exposure to moderate noise level.  While performing the duties of the job, employee is required to talk, stand, walk, and reach with hands and arms; carry light items; driving an automobile. This position requires long period of sitting and daily use of computer and phone. Applicants must be willing to perform all job-related travel associated with this position. Occasional in state overnight and weekend travel may be required.

I have read and understand this job description.  I attest that I am able to perform the essential functions of this position with or without reasonable accommodations.  I understand that reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Travel Requirements:
• Work with your service area to identify the % or dedicated amount of time spent traveling.

 

 

 

MINIMUM QUALIFICATIONS

Level 1: requirements at this level consist of a bachelor’s degree with at least 30 semester hours in a biological, medical or physical science, food science or technology, chemistry, nutrition, engineering, epidemiology or closely related scientific field.
Level 2: requirements at this level consist of those identified in Level I plus one year of professional public health or consumer protection or a master’s degree in a listed field and successful completion of state standardization to conduct food establishment inspections.
Level 3: requirements at this level consist of those identified in Level II plus two additional years of qualifying experience.

NOTES

Please read instructions carefully and include all required documents when you submit your application.

No additional information will be accepted after the application has been submitted.