Environmental Tobacco Smoke (ETS) In Perspective: Material Risk, Regulatory Standards, and Study Results
Norman Kjono
Article Published: 27/05/2007
In 2004 the American Society of Heating, Refrigeration and Air-Conditioning Engineers (ASHRAE) published its new minimum ventilation 62.1 Standard. The new standards dramatically reduce minimum ventilation airflows and intake of outside air for food and beverage establishments. Coincident with the reduction in Indoor Air Quality that accompanies reductions in ventilation tobacco control began its latest push to extend smoking bans to bars, taverns, restaurants and other hospitality trade venues.
Which came first the smoking ban chicken or the reduced ventilation egg? The fact that two highly influential Robert Wood Johnson Foundation grantees sit on the committee that published ASHRAE’s position document on Environmental Tobacco Smoke (ETS) it appears that both the chicken and the egg are part of a hybrid species of fouls. Forces columnist Norman Kjono explores highly relevant subjects regarding deeper issues behind tobacco control’s claim to be about public health.










