Notice #1. The Highland County Health Department accepts the following types of payment for various services offered: Cash, Money Orders, Corporate checks, and Personal checks issued in Ohio with the account holder's drivers license number or state ID number written on the check. *** This office is currently unable to accept debit or credit cards. Effective 9/19/2013 out-of-state personal checks will no longer be accepted.
Notice #2. Effective January 1st, 2014 you must have the following for your child to receive immunizations at the clinic or on the Care-A-Van: Most current shot record AND the most current Medicaid Card and or Insurance Card. *** If you do not have these with you, your child will not be seen at the clinic. Shot records WILL NOT be "looked-up" during the immunization clinic. If you do not have a current shot record for your child, you may obtain one, if available, during non-clinic hours.
1. Check out our Calendar of Events located under the Resource tab.
Remember that handwashing is very important especially before and after visiting petting areas. Know how to be Safe Around Animals - poster - provided by the ODH
2. School News
From the Ohio Dept of Health's Back to School webpage :http://www.odh.ohio.gov/features/odhfeatures/backtoschool.aspx
Studies have shown academic success is strongly linked to students’ health. Hunger, chronic illness and physical and emotional abuse can lead to poor performance in schools.
Children who adopt healthy behaviors now can decrease their risk of developing chronic disease in the future. Eating nutritiously, engaging in physical activity and choosing not to use tobacco are lifestyle choices that affect both current and future health.
Simply put, children can’t learn if they’re not safe and healthy. And the habits children form now are what they carry into the future. During this busy time of year, the Ohio Department of Health reminds you of the following:
Prevent Illness Prevention is the best way to protect your child from illness. Instruct your child on proper hand washing, covering their cough, not touching their eyes, nose and mouth and not sharing personal items with others. If your child is sick or becomes sick at school, make plans on who will be able to pick your child up and who will your child stay with. Remember, children should be free from symptoms of illness and fever for 24 hours before returning to the classroom. If your child becomes ill with a communicable disease, please notify the school. Remember to update your child’s emergency contact information or changes in health issues throughout the year.
ImmunizationsChildren should be up to date on immunizations when they enter kindergarten. Immunizations are required for all Ohio students. Parents should be prepared to provide a list of immunizations your child has had to your school’s nurse or principal. Remember your older children who received vaccines during the year. Even if your child meets the requirements for school entry, they may need additional vaccines (e.g., Tdap booster, second dose of varicella, meningococcal). If you are unsure if your child is up to date with their immunizations, contact your doctor or local health department. Click here to see the Ohio's current immunization requirements for school children.
MedicationsIf your child will require medication during school hours, please contact the school nurse or principal for their policy. Common requirements include physician order/signature, medication in original bottle and a method to regularly provide the school with medication. If your district has a school nurse, plan to meet with him or her to discuss the health issues your child has so the nurse can be prepared to provide the healthiest and safest environment possible.
VisionIf your child wears glasses or complains of vision problems, visit your eye doctor to make sure your child is able to see well and has needed visual aids for the beginning of school. Most Ohio schools offer vision screenings at selected grade levels during the year. Contact your school nurse to determine when screenings will occur and at what grades or visit the ODH School Vision and Hearing Screenings program page to learn more.
Take the Back to School Safety Pledge from Safe Kids USA.
The American Academy of Pediatrics has the following tips for a safe, healthy and happy school year:
Traveling to and from School Review these basic rules with your youngster:
Walking to School
Eating During the School Day
Bullying is when one child picks on another child repeatedly. Bullying can be physical, verbal or social. It can happen at school, on the playground, on the school bus, in the neighborhood or over the Internet. When Your Child Is Bullied
When Your Child Is the Bully
When Your Child Is a Bystander
From the USDA Food Safety Inspection Service (www.fsis.usda.gov) website:
"Whether it's off to school or work, millions of Americans carry "bag" lunches. Food brought from home can be kept safe if it is first handled and cooked properly. Then, perishable food must be kept cold while commuting via bus, bicycle, on foot, in a car, or on the subway. After arriving at school or work, perishable food must be kept cold until lunchtime.
Why keep food cold? Harmful bacteria multiply rapidly in the "Danger Zone" — the temperatures between 40 and 140 °F (4.4 °C and 60 °C). So, perishable food transported without an ice source won't stay safe long. Here are safe handling recommendations to prevent foodborne illness from "bag" lunches.
Begin with Safe Food - Perishable food (refrigerated), including meat, poultry and eggs, must be kept cold at all times. Eggs should be purchased cold at the store and kept cold at home. In between store and home, transport perishable food as fast as possible when no ice source is available. At home, refrigerate perishables promptly. Food should not be left out at room temperature more than 2 hours — 1 hour if the temperature is above 90 °F (32.2 °C). Prepackaged combos are sometimes packed for lunch. These combos often contain perishable foods such as luncheon meats, cheese, and cut fruit that must be kept refrigerated, even though they may be cured or contain preservatives.
Keep Everything Clean - Before beginning to pack lunches, make sure to wash your hands with soap and warm water for 20 seconds. Wash cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water may be used to sanitize surfaces and utensils. Keep family pets away from kitchen counters.
Don't Cross-Contaminate - Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and countertops. Always use a clean cutting board. When using a cutting board for food that will not be cooked, such as bread, lettuce, and tomatoes, be sure to wash the board after using it to cut raw meat and poultry. Consider using one cutting board for fresh produce and a separate one for meat and poultry.
Packing Lunches - Pack just the amount of perishable food that can be eaten at lunchtime. That way, there won't be a problem about the storage or safety of leftovers. After lunch, discard all leftover food, used food packaging, and paper bags. Do not reuse packaging because it could contaminate other food and cause foodborne illness. It's fine to prepare the food the night before, but pack lunch bags right before leaving home. Freezing sandwiches helps them stay cold. However, for best quality, don't freeze sandwiches containing mayonnaise, lettuce, or tomatoes. Add these later. Insulated, soft-sided lunch boxes or bags are best for keeping food cold, but pack at least two ice sources with perishable food in any type of lunch bag or box you use.
Keeping Cold Lunches Cold - Prepare cooked food, such as turkey, ham, chicken, and vegetable or pasta salads, ahead of time to allow for thorough chilling in the refrigerator [40 °F (4.4 °C) or below]. Divide large amounts of food into shallow containers for fast chilling. Keep cooked food refrigerated until time to leave home. To keep lunches cold away from home, include at least two cold sources. You can use two frozen gel packs (not smaller than 5x3-inches each) or combine a frozen gel pack with a frozen juice box or frozen bottle of water. Freeze gel packs overnight. When packing your bag lunch, place them on top and bottom of the perishable food items to keep them cold. Of course, if there's a refrigerator available at work or school, store perishable items there upon arrival. If you place your insulated bag in the refrigerator, leave the lid or bag open so that cold air can keep the food cold. Some food is safe without a cold source. Items that don't require refrigeration include whole fruits and vegetables, hard cheese, canned meat and fish, chips, breads, crackers, peanut butter, jelly, mustard, and pickles.
Keeping Hot Lunches Hot - Use an insulated container to keep food like soup, chili, and stew hot. Fill the container with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed until lunchtime to keep the food hot — 140 °F (73.9 °C) or above
Microwave Cooking/Reheating - When using the microwave oven to reheat lunches, cover food to hold in moisture and promote safe, even heating. Reheat leftovers to at least 165 °F (73.9 °C), making sure to use a food thermometer to be sure a safe temperature has been reached before consuming the food. Cook frozen convenience meals according to package instructions."
3. Measles - some important facts:
4. Food Safety:
#1 CLEAN Wash hands: Handwashing is especially important before eating, before/during/after food preparation, after coughing/sneezing/blowing your nose, after using the restroom, etc.
Wash surfaces, utensils, cutting boards: To prevent the spread of bacteria, use hot soapy water on counters, utensils & cutting boards. Wash these items thoroughly after each use to help minimize the chance of cross contamination.
#2 SEPARATE Keep raw meats/poultry below or away from other foods. Store in trays, bags to help contain juices.
#3 COOK Make sure to thoroughly cook foods. Use a thermometer to verify temperatures. Food charts can be found at the Foodsafety.gov site.
#4 CHILL - Refrigerate foods within 2 hours. Don't overfill refrigerators.
Foodsafety.gov provides a expanded safe food handling information regarding these 4 simple steps.
5. Bed Bugs
The following web links offer good information on the prevention, inspection and eradication of bed bugs:
6. Special interest sites
1487 N. High St. Suite 400 Hillsboro, OH 45133 Phone: 937-393-1941 Fax: 937-393-4694 Email: email@example.com
Hours of Operation: Monday and Wednesday: 8:00 am to 5:30pm Tuesday, Thursday, & Friday: 8:00am to 4:00pm Closed holidays and weekends