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  • Public Health Specialist I, II, or III

    McCurtain County, Oklahoma United States Oklahoma State Department of Health Full Time Jul 08, 2025
    Oklahoma State Department of Health Employer:

    Oklahoma State Department of Health

    Choosing a career in public health will put you on the pathway to making things better for your community, your neighbor, your family, and yourself...and receive competitive pay and great benefits!   The Oklahoma State Department of Health protects and improves public health through its system of local health services and strategies focused on preventing disease. Five major service branches - Community Health, Family Health Services, Prevention and Preparedness, Chronic Disease Prevention and Health Promotion and Protective Health Services - provide technical support and guidance to 68 county health departments as well as guidance and consultation to the two independent city-county health departments in Oklahoma City and Tulsa.   Our Vision: Leading Oklahoma to prosperity through health. Our Mission: To protect and promote health, to prevent disease and injury and to cultivate conditions by which Oklahomans can thrive. Our Values: Service | Collaboration | Respect | Accountability

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    Job Description

    Job Posting Title
    Public Health Specialist I, II, or III

    Agency
    340 OKLAHOMA STATE DEPARTMENT OF HEALTH

    Supervisory Organization
    340 District 9

    Job Posting End Date (Continuous if Blank)
    July 22, 2025
    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
    This position has an annual rate of up to $63,800.00 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

    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, 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.

    • Being present at the office is an essential function of the 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.

    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 I: 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 II: 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. 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 III: Education requirements 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. Plus three years 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, plus 2 years of professional public health or consumer protection.


    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

    Level I: 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 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.

    Level II: 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 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. 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 ensure that corrective action have been completed to eliminate health hazards.

    Level III: 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. 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 ensure that corrective action have been completed to eliminate health hazards. 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 and 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.

    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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    Please mention you found this employment opportunity on the CareersInGovernment.com job board.

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