Abstract
Pubs, bars and restaurants are places where smoking policy is still left to the discretion of the manager and where smoking is often permitted. However, there is demand to take measures to eliminate or reduce the effects of environmental tobacco smoke (ETS) to non-smoking occupants. This paper reports the results of a field study in which ETS markers and air flow patterns were monitored in a number of occupied spaces. The measurements included CO concentrations as a marker of ETS, CO2 concentrations as a general indoor air quality (IAQ) indicator and air flow measurements to estimate ventilation and infiltration rates. The findings indicate that shared-space smoking needs action beyond that of simple ventilation, segregation of occupants or simple partitioning to minimise the potentially harmful effects of ETS to both staff and customers.
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