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SMOKING BAN IN RESTARUANTS Imagine entering a restaurant and looking around to notice the different people There may be friends or a family with children out having dinner several waitresses or waiters cooks and many other men and women which may be pregnant Now think about the air that they are breathing and how it may be affecting their health If there are smokers in the restaurant then the health of everyone in the restaurant is being affected Most people dont think about the effects of second hand smoke as being much more than a nuance but every year nearly 60000 people die from the effects of second hand smoke also know as environmental tobacco smoke ETS Zarski 4 Effects of ETS range from asthma and allergy irritants to lung cancer and low birth weight People are now beginning to take a stand against smoking in public areas Public schools day care centers and hospitals have already been declared as non-smoking areas now the target is restaurants ETS is made up of 80 sidestream smoke which is the smoke that comes from the smoldering end of a cigarette and 20 exhaled mainstream smoke which is the smoke exhaled by the smoker Hampshire 1997 2 The combination of these two types of smoke contains around 4700 chemicals which include 200 toxins and 40 carcinogens cancer causing substances Rhoades 2001 1 ETS is classified by the Environmental Protection Agency EPA as a human Class A carcinogen only 15 other pollutants have been given this classification Hampshire 1997 5 Some of the chemicals included in ETS are acetone nail polish remover tar nicotine formaldehyde used for embalming carbon monoxide identical to car exhaust ammonia created in animal waste and used as a common household cleaner benzene pyridine cadmium found in batteries radon lead nitrogen oxides arsenic a very harmful poison and radioactive compounds Health-touch 1 Rhoades 2001 1 Zarski 1997 7 Only 25 percent of the nicotine
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