Chapter 37 Workplace, Restaurant, And Airline Smoking

Restrictions

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The United States Occupational Health and Safety Administration, which regulates

workplace and worker safety, regards a mortality risk on the job of greater than one

per thousand as "very hazardous". This assessment is shared by the EPA

(Environmental Protection Agency) and FDA (Food and Drug Administration). A study

by the Direction de la Sante Publique de la Monteregie in Quebec reported on the

health risks for nonsmoking restaurant workers exposed to environmental tobacco

smoke in the workplace. The conclusion was that this smoke exposure creates a

lifetime risk of 1% of dying from lung cancer for the average worker, and a 10% risk of

dying from heart disease, over and above the likelihood of dying from these diseases

for the general population.

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Monday, July 24, 2000

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