Public Health Specialist I/Ii Or Iii

Job Posting Title

Public Health Specialist I/II or III

Agency

340 OKLAHOMA STATE DEPARTMENT OF HEALTH

Supervisory Organization

340 District 4

Job Posting End Date (Continuous if Blank)

Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above.

Estimated Appointment End Date (Continuous if Blank)

Full/Part-Time

Full time

Job Type

Regular

Compensation

The Annual salary for this position is based on Education and Experience.

Level I: up to $52,030

Level II: up to $59,290

Level III: up to 63,800

PIN 34002023

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:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Other Duties

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

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.

Education and Experience

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.

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

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 State of Oklahoma employees must apply for open positions through their Workday account. Go to Careers app on WD home screen>Click on 'Find Jobs-Internal State of Oklahoma'.