Nonsmokers passively smoke 4 cigarettes for every 10 cigarettes smoked around them.

• Cobb smoke-free restaurants
• Douglas smoke-free restaurants

What is secondhand smoke?

Secondhand smoke is a mixture of the smoke given off by the burning end of a cigarette, pipe, or cigar and the smoke that is exhaled from the lungs of a smoker. This mixture contains more than 4,000 substances, more than 40 of which are known to cause cancer in humans. Exposure to secondhand smoke is often called involuntary smoking or passive smoking. EPA reports have classified secondhand smoke as a Group A Carcinogen – a substance known to cause cancer in humans. There is no safe level of exposure to Group A toxins.

What are health risks associated with secondhand smoke?

• Lung and nasal sinus cancer
• Heart disease
• Asthma
• Breast cancer
• Ear infections, bronchitis and pneumonia
• Low birth weight babies and miscarriages

Why is secondhand smoke a problem in restaurants?

Employees of restaurants where smoking is permitted are exposed to high levels of secondhand smoke equivalent to smoking 2 packs of cigarettes per day. Although patrons and customers are typically in a restaurant for less time than employees, they still suffer harmful effects from exposure to secondhand smoke. Individuals can begin to feel the effects of secondhand smoke in as little as five minutes. Nonsmokers passively smoke four cigarettes for every 10 cigarettes smoked around them.

Do ventilation systems protect employees and patrons from secondhand smoke?

Although ventilation systems may reduce the appearance and smell of smoke from the air, they do not remove the harmful chemicals present in secondhand smoke which make it a Group A Carcinogen. Remember, there is no safe level of exposure to Group A Carcinogens.

What are the benefits of a smoke-free restaurant?

• Decreased absenteeism because employees are healthier
• Increased productivity
• Decreased insurance costs
• Decreased maintenance costs
• Easier table assignments