Abstract
This paper presents an assessment of occupational indoor exposure to air pollutants emitted from environmental tobacco smoke in a public restaurant. Field monitoring data of carbon monoxide (CO) and total suspended particulates (TSP) levels were used to calibrate the model RISK and simulate pollutant concentration profiles in various subdivisions of the prototype restaurant, and instantaneous as well as cumulative exposure levels for working individuals. The risk assessment of occupational exposure to environmental tobacco smoke was then examined using risk levels associated with CO and TSP. Mitigation measures were evaluated in terms of efficiency of decreasing pollutant exposure levels.
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