LoginRecently, the need to control environmental tobacco smoke {ETS) in restaurants and bars has increased. In Finland, a new law prohibiting ETS states that non-smoking areas must be established and the dispersion of tobacco smoke to non-smoking areas must be prevented. Employees' exposure to ETS must also be limited in restaurants to a reasonable level. In this new situation the existing instructions for designing ventilation in the hospitality industry are inadequate. Therefore, a laboratory study was undertaken to investigate the possibilities of using ventilation systems and interior design to control ETS in restaurants.
Control of environmental tobacco smoke in restaurants.
Year:
2000
Bibliographic info:
in: "Progress in Modern Ventilation", Proceedings of Ventilation 2000, Volume 1, proceedings of the 6th International Symposium on Ventilation for Contaminant Control, held Helsinki, Finland, 4-7 June 2000, Finnish Institute of Occupational Health