RESUMEN
Independent retail pharmacies are required to have a technical manager responsible for the operation and adverse drug event reporting. In this context the following investigation is developed based on one objective: To establish factors related to the technical management and adverse drug event reporting in independent retail pharmacies in Cali. This is a cross-sectional observational study. Data was randomly collected from an estimated sample of 244 independent retail pharmacies. The results show that storage was the area of greatest implementation, 94% of the assessed pharmacies had a technical manager and 50% of them reported adverse drug events. A technical manager, being a chemist, pharmacist, or pharmacy manager, was associated with having computer equipment and dispensing homeopathic products. Adverse drug event reporting was directly associated with having bibliographic resources and inversely associated with the technical manager being a drug retailer. These data show the factors related to technical management of independent retail pharmacies and adverse drug event reporting were identified.
RESUMEN
A qualidade dos alimentos tem sido cada vez mais monitorada em relação à segurança, tornando indispensável à adoção do controle higienicossanitário. O Nutricionista Responsável Técnico é o profissional habilitado que assume o planejamento, organização, direção, supervisão e avaliação de serviços de alimentação e nutrição. Sendo assim, este estudo objetivou ressaltara importância da atuação deste profissional como promotor de saúde em relação à gestão higienicossanitária em unidades de alimentação. Foi realizada uma pesquisa qualitativa, descritiva, em seis restaurantes comerciais, selecionados aleatoriamente, situados na Região Metropolitana do Recife, relacionando-os à presença do Nutricionista de acordo com a avaliação das condições higienicossanitárias do local. Os dados foram coletados através do checklist,constante no anexo II da RDC n° 275/2002, da ANVISA, enfocando cinco blocos: edificação e instalações; equipamentos, móveis e utensílios; manipuladores; produção e transporte; documentação. Para cada item houve três possibilidades de resposta: "sim", "não" e "não aplicável". Os estabelecimentos que possuíam nutricionista foram nomeados Restaurantes 1A, 2A e 3A e os que não possuíam nutricionista, identificados por Restaurantes 1B, 2B e 3B e classificados, de acordo com a adequação dos itens, em: Grupo I (76 a 100%), Grupo II (51 a 75%) e Grupo III (0 a 50%). Os resultados mostraram que os Restaurantes que tinham nutricionista foram classificados no Grupo I e os que não tinham responsável técnico foram classificados no Grupo 3. A presença do nutricionista é um diferencial para garantir uma alimentação com qualidade nutricional e higienicossanitária.
Food quality has been increasingly monitored in relation to its safety, making it essential the adoption of sanitary-hygienic contraI. The Technical Manager Nutritionist is the professional habilitated for the planning, organization, direction, supervision and evaluation of nutrition and food services. Therefore, this study aims to emphasize the importance of the rale of the nutritionist as a healthcare promoter in relation to the hygienic-sanitary management in food units. We conducted a descriptive, qualitative research in six commercial restaurants, randomly selected, located in Recife metropolitan region, relating them to the presence of Nutritionist according to the evaluation of hygienic-sanitary conditions of the place. Data were collected through checklist contained in Annex II from RDC n° 275/2002, ANVISA, focusing on five blocks: building and facilities, equipment, furniture and utensils; handlers; production and transportation; documentation. For each item there were three possible answers: "yes", "no" and "not applicable". Establishments who had a nutritionist were named Restaurants 1A, 2A and 3A and those who had no nutritionist, identified by Restaurants 1B, 2B and 3B, and classified according to the adequacy of the items in Group I (76 to 100%), Group II (51 to 75%) and Group III (0-50%). The results showed that those Restaurants who had a nutritionist were classified in Group I and those without technical manager were classified in Group III. The presence of a nutritionist is a differential to assure a meal with nutritional and hygienic-sanitary quality.