Public Health Specialist IV

Job Posting Title

Public Health Specialist IV

Agency

340 OKLAHOMA STATE DEPARTMENT OF HEALTH

Supervisory Organization

340 District 3

Job Posting End Date

Refer to the date listed at the top of this posting, if available. Continuous if date is blank.

Estimated Appointment End Date (Continuous if Blank)

Full/Part-Time

Full time

Job Type

Regular

Compensation

The annual salary for this position is up to $72,000.00, based on education and experience.

Why you’ll love it here!

RESPECT. COLLABORATION. SERVICE. 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. Check out why we are passionate about public health and believe it is the career for you!!!

Oh yeah, did we mention perks? We know that benefits matter and that is why we offer a competitive benefits package for all eligible employees.

• Generous state paid benefit allowance to help cover insurance premiums.
• A wide choice of insurance plans with no pre-existing condition exclusions or limitations.
• Flexible spending accounts for health care expenses and/or dependent care.
• Retirement Savings Plan with a generous match.
• 15 days of vacation and 15 days of sick leave the first year for full time employees.
• 11 paid holidays a year.
• Student Loan repayment options & tuition reimbursement.
• Employee discounts with a variety of companies and venders.
• Longevity Bonus for years of service

Job Description

Location: Creek County, Kay County, Lincoln County, Noble County, Osage County, Pawnee County, or Payne County

Salary: up to $72,000.00, based on education and experience

Full Time /Part Time: Full Time

Work Schedule: Monday – Friday

Primary Hours: 8am-5pm

 

Position Description:

The Public Health Specialist IV is responsible 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. Additionally, provide direction and supervision of staff, including supervisory employees, evaluation and standardization of inspectional activities, staff training in the identification and elimination of public health hazards and consumer protection problems, and participating in the development and evaluation of program objectives and procedures.

 

Position Responsibilities/Essential Functions:

• Conducts inspections, surveys, and investigations of food establishments, lodging facilities, 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, and public bathing; 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 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; conduct 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; testify at hearings and court proceedings concerning regulatory actions as required.

• Help with developing and implementing county Emergency Response Plans; may help in planning for and responding to local public health emergencies as needed.

• Being present in the office is an essential function of this job

• Other duties as assigned

 

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.

 

Minimum Qualifications:

Statutory requirements of Title 59 O.S. Section 1150.7, (A 2): A bachelor’s degree with a major in public health, environmental health, environmental science, physical science, natural science, biological science, agricultural science, or equivalent, from an accredited college or university with at least thirty (30) semester hours of work in physical, natural and biological science, public health and/or environmental health or environmental protection or both environmental health and environmental protection. Additionally, 5 years of experience with ability to conduct food establishment inspections, 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, ability to evaluate complex consumer health problems, provide solutions, and provide in-service training and consultation to state and local entities in a specialty area.

 

Application Requirements:

• If education, certification or licensure is required to meet qualifications, applicants must provide documentation at the time of application.

• All applicants are subject to a background check and must be legally authorized to work in the United States without visa sponsorship.

 

Valued Knowledge, Skills and Abilities

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 foodborne 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. 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 ensure that corrective action has been completed to eliminate health hazards. 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.

Evaluate complex consumer health problems, provide solutions, and provide in-service training and consultation to state and local entities in a specialty area.

 

Physical Demands and Work Environment:

Work is typically performed in an office setting with climate-controlled settings and exposure to moderate noise levels. While performing the duties of the job, employees are required to talk, stand, walk, and reach with hands and arms.  This position requires long periods of sitting and daily use of computers and phones. Employees must be willing to complete all job-related travel associated with this position. Being present at the office is an essential function of the job.

Equal Opportunity Employment

The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability.

Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub.

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