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HUNTERDON COUNTY DEPARTMENT OF HEALTH
DIVISION OF PUBLIC HEALTH NURSING
Route 31 County Complex
6 Gauntt Place
PO Box 2900
Flemington, NJ 08822-2900
PHONE; 908-806-4570
FAX: 908-806-5503
George Wagner, Cheif of Staff/Director of Public Safety
Karen B. DeMarco, Department Head/County Health Officer
Shu-Chen Chiang, Division Supervisor

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HUNTERDON COUNTY DEPARTMENT OF HEALTH
Public Health Nursing

  COMMUNICABLE DISEASE REPORTING AND INVESTIGATION

The Public Health Nurse (PHN) is responsible to promptly report and investigate communicable diseases for Hunterdon County residents.   Positive lab results are available directly through a communicable disease surveillance reporting system.  Telephone reporting and faxes from physician offices are other means to report new cases that will need investigation. The PHN also:

  • Collaborates with physician’s and office personnel, hospital Infection Prevention Department, county health officer and regional epidemiologist at the New Jersey Department of health. 
  • Assists school nurses and administrators during school outbreaks by assisting with guidelines, reviewing line lists for absent students and staff, provides control measures and exclusion criteria recommendations. See  Prevention and Control Measures for Outbreaks in School Settings for more information.
  • Reports all outbreaks immediately to NJDOH via telephone and written report.
  • Audits, assesses and evaluates schools and preschools for immunization requirement compliance.
  • Provides Tuberculosis (TB) case management, contact follow-up and provision of medication.
Handwashing Education
To prevent Norovirus infection and promote good hygiene, Pubic Health Nurse Kathleen Jaeger played interactive game on hand-washing to a group of Kindergarteners

FOODBORNE SAFETY

Foodborne illness is a common, yet preventable public health problem.  The Centers for Disease Control and Prevention (CDC) estimates that 1 in 6 Americans get sick from contaminated foods or beverages each year and that 3,000 die.

Prevention is the key.

Follow these 4 simple steps to keep food safe:

  1. CLEAN- Wash hands and food contact surfaces and utensils often
  2. SEPARATE- Do not cross contaminate
  3. COOK- To the right temperature
  4. CHILL- Refrigerate promptly

Find information regarding common food borne illnesses on the links below:

CAMPYLOBACTE: www.cdc.gov/campylobacter/index.html

SALMONELLA:
www.cdc.gov/salmonella/

E-COLIi:
www.cdc.gov/ecoli/


LISTERIA:
www.cdc.gov/listeria/index.html


HEPATITIS A:
www.cdc.gov/hepatitis/hav/

 

 

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