Local Boards of Health Continuing Education Lectures
BOARDS OF HEALTH CONTINUING EDUCATION LECTURES
In collaboration with the Ohio Association of Boards of Health and the Association of Ohio Health Commissioners, the Kent State University College of Public Health is pleased to make available a series of short continuing education modules that local boards of health may use to fulfill their continuing education requirements in Ohio Administrative Code Section 3701-36-03. The content of these continuing education modules is based on areas identified in 2020 continuing education needs assessment. Click here for the results of the needs assessment survey of local boards of health:
MODULE 1
https://kent.qualtrics.com/jfe/form/SV_cCLJMWnDW2r4IAZ
MODULE 2
The second module in this series is presented by Kent State University College of Public Health Ambassador and retired Mahoning County Health Commissioner Matthew Stefanak. This module addresses the American Public Health Association Public Health Code of Ethics and its application to the coronavirus pandemic. It was first presented on July 29, 2020 as part of the National Association of County and City Health Officials webinar: The Role of Public Health Ethics in COVID-19: Building Public Trust.
Please give us your feedback on this ethics module and suggestions for future continuing education topics by responding to this short survey:
https://kent.qualtrics.com/jfe/form/SV_cCLJMWnDW2r4IAZ
MODULE 3
In this third module in the series retired Mahoning County Health Commissioner and Kent State University College of Public Health adjunct faculty member Patricia Sweeney reviews Ohio ethics laws related to “revolving door” employment after service as a public employee or member of a public board.
Please give us your feedback on this module and suggestions for future continuing education topics by responding to this short survey:
https://kent.qualtrics.com/jfe/form/SV_cCLJMWnDW2r4IAZ
MODULE 4
In this fourth module in the series Drs. Diana Kingsbury and Enrico Gandolfi from the Kent State University College of Public Health discuss data visualization concepts and provide examples of their application to public health practice.
Please give us your feedback on this module and suggestions for future continuing education topics by responding to this short survey:
https://kent.qualtrics.com/jfe/form/SV_cCLJMWnDW2r4IAZ
MODULE 5
In this fifth module in the series Deputy Health Commissioner Noah Stuby from Greene County Public Health discusses ratios and trend analysis as financial health indicators that local boards of health and health district financial management staff may use to monitor their organization’s financial performance.
Please give us your feedback on this module and suggestions for future continuing education topics by responding to this short survey:
https://kent.qualtrics.com/jfe/form/SV_cCLJMWnDW2r4IAZ
MODULE 6
In the sixth module in the series Drs. Diana Kingsbury and Tina Bhargava from the Kent State University College of Public Health discuss how to achieve health equity and eliminate health disparities in our communities with a focus on social determinants of health.
Please give us your feedback on this module and suggestions for future continuing education topics by responding to this short survey:
https://kent.qualtrics.com/jfe/form/SV_cCLJMWnDW2r4IAZ
MODULE SERIES - The Role of the Local Board of Health in Food Protection - a REHS Conducts an Inspection of a Food Service Operation
In this series of short modules, Registered Environmental Health Specialist, microbiologist and Mahoning County Board of Health member Len Perry interviews Chef Anthony Hamilton, Chef Instructor in the Hospitality Management Program at Kent State, about the importance of food sanitation in restaurants and anyuwhere food is prepared. He then narrates his inspection of the teaching kitchen, focusing on different aspects of safe food handling practices.
SEGMENT #1
Introduction - Registered Environmental Health Specialist Len Perry interviews Chef Anthony Hamilton about the importance of food sanitation in restaurants and anywhere food is prepared.
SEGMENT #2
The Food Service Inspection
SEGMENT #3
The Importance of Handwashing and Safe Storage of Food and Equipment
SEGMENT #4
The Critical Importance of Safe Food Holding Temperatures
SEGMENT #5
Washing and Sanitizing Foood Contact Surfaces
SEGMENT #6
A Closer Look at Food Preparation Areas in the Commercial Kitchen
SEGMENT #7
A Look at Cooking Areas and Safe Food Sources in Food Service Operations
SEGMENT #8
More about Safe Food Holding Temperatures
SEGMENT #9
Debriefing the Food Sanitation Inspection with the Food Service Manager
Please give us your feedback on this module and suggestions for future continuing education topics by responding to this short survey:
https://kent.qualtrics.com/jfe/form/SV_cCLJMWnDW2r4IAZ
OTHER CONTINUING EDUCATION OPPORTUNITIES
Webinar: Performance Management and the Oversight Role of Local Boards of Health
This July 16, 2020 session from the 2020 National Association of Local Boards of Health Conference explores how performance management can help your Board of Health provide effective oversight of health department programs, without getting into the weeds of operations.
In the first segment of this webinar (0:00-12:22), Ron Bialek, President & CEO of the Public Health Foundation, discusses performance management as one of the six functions of public health governance. In the second segment of the webinar (12:23-39:21), Dr. John Moran, a leading expert in public health performance management and quality improvement, describes how to build a performance management system in a health department.
View the webinar here: https://vimeo.com/440685713/376a8c9e36
Please give us your feedback on this module and suggestions for continuing edcuation topics by responding to this short survey:
https://kent.qualtrics.com/jfe/form/SV_cCLJMWnDW2r4IAZ
GOVERNANCE ACTION FOR PUBLIC HEALTH
This training is a collaboration between the Region V (Michigan) Public Health Training Center and the Michigan Public Health Institute. The course is intended to equip new board of health members with a basic understanding of public health and provide them with practical suggestions for supporting the work of local public health agencies and their leadership. It takes approximately 2 hours to complete, and is divided into segments of about 15 minutes each.
Enroll Here: https://www.mitrainingcenter.org/courses/gaphs0321noce
We invite you to send questions or comments about these continuing education modules to Matthew Stefanak at mstefan2@kent.edu.