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The United States
Occupational Health and Safety Administration, which regulates workplace and worker
safety, regards a mortality risk on the job of greater than one per thousand as "very
hazardous". This assessment is shared by the EPA (Environmental
Protection Agency) and FDA (Food and Drug Administration). A
study by the Direction de la
Sante Publique de la Monteregie in Quebec reported on the health risks for
nonsmoking restaurant workers exposed to environmental tobacco smoke in the
workplace. The conclusion was that this smoke exposure creates a lifetime risk of 1% of
dying from lung cancer for the average worker, and a 10% risk
of dying from heart
disease, over and above the likelihood of dying from these
diseases for the general
population. |