The Stephens County Health Department, as part of the Georgia Department of Public Health (DPH), is the lead agency in preventing disease, injury and disability; promoting health and well-being; and preparing for and responding to disasters from a health perspective.
The health department serves all residents of the county and its services are available to everyone regardless of age, race, religion, national origin, political belief, disability or sex. The department charges minimal fees for its services.
The health department provides general health services such as immunizations, well baby check up, health check, hearing/vision/dental screening, dental services for children, blood pressure checks, laboratory services, screening and referral services for refugees, family planning, women’s health, pregnancy tests, prenatal care, presumptive eligibility Medicaid, perinatal case management, mammography, Breast Tests and More, STD/HIV testing, treatment and counseling, tuberculosis screening and treatment, teen clinic, international travel clinic, WIC (Women, Infants and Children).
Services are available to anyone. Some services are based on a sliding scale. The health department accepts Medicaid, Medicare, Peachcare, cash, Visa, MasterCard and Discover for payment. For more information on these services see contact information at right.
Environmental Health is responsible for informing the public of environmental health hazards, preventing illness through monitoring, assessments and education, as well as protecting the public from environmental health risks. Doing so involves enforcement of state laws and county ordinances, and permitting/inspection of certain types of public establishments.
The food service program helps ensure the public will eat in clean and safe food service establishments. Under the state’s regulations, environmental health specialists review plans for new or renovated facilities and provide consultation in all areas of operation.
Routine risk based inspections of food service establishments are conducted to ensure they are operated in a safe and sanitary manner. The CDC has designated five broad categories of risk factors contributing to food-borne illness. The risk factors include improper holding temperatures, inadequate cooking, food from unsafe sources, poor personal hygiene, and contaminated equipment. The state’s regulations and related inspection activities are a critical component of preventing food-borne illness.