Environmental tobacco smoke in Finnish restaurants and bars before and after smoking restrictions were introduced

The Annals of Occupational Hygiene
Tom JohnssonKari E Reijula

Abstract

The Finnish Tobacco Act was amended on 1 March 2000 to include restrictions on smoking in restaurants and bars. To evaluate the effectiveness of the restrictions, environmental tobacco smoke (ETS) concentrations in restaurants and bars were measured prior and after the amended Act entered into force. The Act was enforced in stages so that all stages were effective on 1 July 2003. According to the Act, smoking is prohibited in all Finnish restaurants and bars with certain exceptions. Smoking may be allowed in establishments where the service area is not larger than 50 m(2) if the exposure of employees working there to ETS can be prevented. On premises with larger service area, smoking may be allowed on 50% of the service area, provided tobacco smoke does not spread into the area where smoking is prohibited. At bar counters or gambling tables smoking is not allowed, if the spreading of tobacco smoke cannot be restricted to the employee side of the counter. Therefore, according to the Act all areas where smoking is prohibited are to be smoke-free. Establishments with a serving area larger than 100 m(2) were selected for the present study. The evaluation both before and after the enforcement of the Act included the following: The v...Continue Reading

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Citations

Jun 15, 2007·Journal of Exposure Science & Environmental Epidemiology·Gabriele BolteHermann Fromme
May 31, 2011·Nicotine & Tobacco Research : Official Journal of the Society for Research on Nicotine and Tobacco·Florian GleichMartina Pötschke-Langer
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Sep 2, 2011·American Journal of Industrial Medicine·Jere P ReijulaKari E Reijula
May 13, 2015·Research in Nursing & Health·Kelly Buettner-SchmidtBlake Boursaw
Dec 12, 2013·International Journal of Occupational Medicine and Environmental Health·Jere ReijulaKari Reijula
Jul 14, 2010·Social Science & Medicine·Hanne HeikkinenPiia Jallinoja
Mar 4, 2014·Journal of Occupational and Environmental Hygiene·Joana MadureiraJoão Paulo Teixeira

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