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MODEL PROTOCOL FOR SURVEY OF INDOOR AIR QUALITY, VENTILATION, AND SMOKING ACTIVITY IN RF~TAURANTS Hoy Bohanon Environmen~ Affairs Department R. J. Reynolds Tob~co Co. REVISED September 1, 1995 AQ10441 O

9~0 ,'al 2953 09..01.'9S IS:28 '~910 741 2963 ~OO~ Executive Summm~ Evaluations of Indoor air quality are planned for restaurants where smoking is permit~ed. Those evaluations ~re being done ~n order to provide scientific and ~ohnical infon'aation on the relationships between five variables: location, ventilation and filtration systems, occupant perception, smoking rates, and concentrations of Indicators of indoor air quality and environmental tobacco smoke. This protocol represents one aspect of the planning process which has as its goal the assurance that the objectiws of the evaluations are met. This document describes the specific objectives of ~h¢ evaluations, organizations involved, and methods of sampling and analysis. O AQ10441

910 7~1 2963 o9.'oi.~ i.~27 ~9io 74i 2963 ~oo4 Table of Contents 1. PROJECT OBJECTIVES 1 2. DESCRIPTION OF PROJECT 1 3. PARTICIPATING ORGANIZATIONS 2 3.1 ...... Personnel 2 3.2 ........ Corporation 3 4. BUILDINGS 5. DESCRIPTION OF PROCEDURE FOR SELECTING SAMPUNG SPACES 3 6. PROCEDURE FOR SELECTING SAMPLING LOCATIONS IN SPACES 4 7. QUALITATIVE ASBESSMENT OF VENTILATION SYSTEM 4 7.1. Mechanical Ventilation 4 7.2. Natural Ventilation 8. DETERMINATION OF OUTSIDE AIR QUALrrY 8.1. LOCAL AMBIENT MONITORING STATION DATA ON AIR QUALITY 5 g.2. i¢SP 6 8.3. UVPM 8.4. FPM 6 8.5. Solantsol 6 8.6. Carbon Monoxide 6 8.7. Carbon Dioclde 8.8. Temperature and Relative Humidity 6 9. DETERMINATION OF INDOOR AIR QUALITY 7 9.1. RSP 7 AQ10441 0') 0 0 0

~]oo~5 9.2. UVI'M 9.3. FPM 9.4. Solane~ 9~. Carbon Monoxide 9~. Carbon Dioxide 9.7. Tempera~re ~md Relative HumldiCy 9.8- Nicotine 9.9.3.EP 10. DETERMINATION OF SMOKING ACTIVITY 10.1. Method 1 - Collect Cigarette Butt~ And Count Every 30 Minntea 10.2. Mefllod 2 - V~mlly Assess The Nmabcr Of People Smoking Every ~O Minute~ 11. DETERMINATION OF OCCUPANCY OF TEST SPACE 7 7 7 7 8 8 8 12. DETERMINATION OF QUANTrTY OF OUTSIDE AIR SUPPUED TO TEST SPACES 9 12.1. Method 1 - Have Test And Balance (T&B) Engineering Con~Itaat Measure hWAC Aad Establish A Ventilation Rate 9 12,2. Method 2 - Use CO2 Measurementa Along With Counts Of People In ~ Space To Estimate Air Exchange Rates 12.3. Method 3 - Use Tracer Gas To Determine Air Exchange Rater 13. INDOOR AIR QUALITY QUESTIONNAIRE 14. SCHEDULING 15. ANALYSIS 9 10 11 12 9/I/95 AQI044| O O

9LO 74~. 2965 09:01/9.$ 1.~:Z8 ~'910 141 2983 ~006 RESTAURANT TEST PROTOCOL 1. Project Objectives The nhjcctives of the project me as follows: (a) To survey restaurants in several different countries of the world. (b) To determine acceptability of indoor air conditions as judged by occupants of the restaurant space. To assess concentrations of environmental tobacco smoke (ETS) present in the selected spaces. (d) To appraise the ventilation system including operation and maintenance (O&M) of heating, ventilating, and air conditioning (I-WAC) systems and estimate outdoor Mr ventilation rates. (e) To determine smoking rates in the re.~taurant~ observed. (f) To develop correlation between the smoking rates, ventilation rates, ET$ concentrations, and occupant perceptions of restaurant indoor air quality. 2. Description of Project The purpose of this project is to survey restaurants where smoking is allowed in multiple countries. The hypothesis is that most restaurateur~ operate their restaurants in a manner such that 80% or more of the patrons perceive the air quality to be acceptable. This model protocol will be used for all tests. Tests will Ix~ conducted by participating companies in their respective countries. It will be modified for each country by determining the participating organizations (Section 3). specifying the equipment to be used (Sections 8 & 9), and tnmslating the questionnairB ($~'tton 13) into the native Ira1 guage.. Evaluations will be conducted in restaurants located in different buildings The identified factors are smoking rate, ventilation assessment, ETS concentration and occupant opinion. PR OTOCOL.DOC 1 9/1/95 AQ10441

91.0 ,'~. 2_96~ 09/01.'95 1~:28 ~910 741 2963 ~007 RESTAURANTTEST PROTOCOL At each bui]ding the evaluation will occur over two consecutive days and will entail determining the following in the same time frame: (a) quality of out~ide air supplied to quantity of outside air supplied to space; (b) physical dimensions of space; (c) number of occupants in space; (d) number of cigarettes smoked in space; (e) quality of indoor air in space; and (f) occupant response 3. Participating Organizations Personnel with the ~ Tobacco Company will be rempomible for overall administration of the project. Departments involved in the effort include Research a~d Development (R&D), and Engineering. Individuals and their specific reqmnsibilides are stmamarizeA below. 3.1. _ ~ Personnel Mr. will be principal investigator (PI) resgonsible for th~ overall taehnieal and administrative dhection of the project. Mr. will be responsible for all efforts dealing with (a) quantifying the numbe, of cigarettes smoked and the number of occupants and (b) prepanng written reports addressing data from these efforts, Finally, he will be responsible for assisting with (a) the ~eview of data, results, and statistics, and (b) the preparation of the final report on the project. Mr. ~__ will be respons~le for all efforts pertaining to (a) quantifying ventilation rates and (b) preparing written reports addrcsslng data from these efforts. In addition, he will be responsible for assisting with (a) the review of data, results, and statistics, and (b) the preparation of those sections of the final report on the project that have to do with the HVAC systems and quantification of ventilation rates. Mr. __ will be responsible for obtaining ambient air quality data repotted by the Local Department of Environment for times I~rtixmnt to the investigations. Mr. will be rv~Ton~ible for conducting ~tly~s of r~spirabl¢ suspendM particles (RSP), ultraviolet particulate matter (UVPM), fluore~nt partlculam matter (FPM) and solmcsol and for reporting results of these analyses. PROTOCOL.DOC 2 9/1/95 AQI0441

91D 74~ 2963 09.'01,'~.-3 1.5:29 '~'911) 7~1 2~S,9 RESTAURANT TEST PROTOCOL I~008 Mr. will b¢ responsible for conduc~g ~alys~s of nico~ne and 3-E~ end for re.po~ing results ot these analyses. Mr. will be responsible for preparing and providing the constant flow sampling pumps for the ev',duadon as well as the impaetors needed for the determinations of particles. Mr. will be responsible for performing statistical aaalyses on the data, writing necessary reports on these analyses, and assisting with the preparation of those sections of lhc fina~ report on the project that deal with statistical issues. Mr..~ will be responsible for ensuring that test teams have access to locations in the buildings. He will coordinate details with the owners and managers of the subject establishments. will be responsible for administering questionnaires. 3.2. Corporation Corporation will be responsible for conducting all tests to quantify ventilation 4. Buildings A minimum of five restaurants in different buildings will be t©sted. The buildings and restaurants will be selected to represent a dive~e cross section of the dining establishments in the community. The restaurants and buildings themselves should be photographad. An effort should be made to quantify the total building area and the area occupied by the restaurant. The building ventilation sysmrm mad their operation should also be documented. 5. Description of Procedure for Selecting Sampling Spaces Where restaurants contain multiple dining spaces the uanpling spaces within the restaurant shall be selected givh~g consideration to smoking activity, accessibility, owner's concerns, and how representative the space is of the overall r~staurant environmont. Where there are designated sections for smokers and for nonsmokers, one space shall be selected in each section. PROTOCOL.DeC 3 911D5 AQ10441 O O

91.0 ?z~1. 2965 09.'01,95 15:29 ~910 741 298~ ~009 RESTAURANT TEST PROTOCOL 6, Procedure for Selecting Sampling Locations in Spaces The. guid~liaes below will be observed to select the specific points within the restaurants wh~re samples will be colle, ct~d. (a) Sumpling poims will be within the "breathing zone," which is defined hem as that region within an occupied space between planes 0.6 meters and 1.8 meters above the floor and more than 0,6 met¢rs from the walls or fixed air-conditioni.g equipmcnL (This g~id¢]i~¢ defines a space, which, although smaller, is pracdcagy the same as ASHRAB's "occupied zone": "the region within an occupied space between planes 0.08 meters and 1.8 meters .... above the floor sad more than 0.6 meters ... from the walls or fix'-.d air-conditioning equipment.") (b) Sampling points should not be susceptible to the direct influence of sources of ventilation, (c) Sampling points should not b¢ susceptible to the direct influence of either sidestm,'un or mainstream smoke nor should the sampling points be located in known dead zones or eddies. Sampling points should be selected in order to minimiz= (to the extant practical) the effect of the sampling operation on th, ordinmy behavior of occupants in the selected spaces. The principal investigator and the restaurant manager will be collectively responsible for selecting the location within each space based upon their judgment of the criteria above, It is expected that typical locations will include the horizontal surfaces of tables or dividers. 7. Qualitative Assessment of Ventilation System Restaurants can either be mechanically ventilated or naturally ventilated. 7.1. Mechanical Ventilation witl inspect the HVAC system to assess its operation and maintenance (O&M) status. This inspection is intended to provide qualitatlv¢ information which will complement quantitative information from other tests. In addition, this asscssnmnt of O&M will re.end in part to an issue raised in the ASHRAE Standard: PROTOCOL,DOC 4 ~lD5 AQ10441 O3 0 0 ,--.% 0

i~OlO RESTAURANT TEST PROTOCOL. It must be recognized, however, that the conditions specified by this Standard must b~ achieved during the operation of buildings as well as in the design of the buildings if a~ceptable indoor air quality is to be achieved. Inspection will includc the following- (a) assessrncnt of the cleanliness, opcr, gion, and structural integrity of the intexnals (including filters, coils, distribution boxes, etc.) of the HVAC systems: and (b) assessment of the adequacy of the I-IVAC system's design and O&M to meet the indoor air quality requirements of the space it selves. (c) ~ssment of the accss~lity to techmc~l equ~pmem lo~ated h~ l~e interior of HVAC ~ystems to ensure that the cleaning interwls are properly resl~ected- 7.2. Natural Ventilation In situations where there is no mechanical ventilation system, the natural ventilation s)'str.m components must be documented. The settings of the natural ventilation ~sterns must. bc docurncxnied during the test. 8. Determination of Outside Air Quality The quality of the outside air will be determined in accordance with ASHRAE 62-1989, Section 6. I. 1 Acceptable Outdoor Air. A number of additional me.~umments will supplement the evaluation of the outside and complement to the extent practical the measurements of the indoor air. These identified below. Note that concentrations of respirable suspended particles (mass median diameter less than 2.5 l, tm) will be determined rather than either total suspended particles (.TSP) or PM l 0 8.1. LOCAL AMBIENT MONITORING STATION DATA ON AIR QUALITY ASIIRAE Standard, Section 6.1.1 Acceptable Outdoor Air gives as one condition for ensuring that outdoor air is acceptable the use of "monitoring dam of govemm©nt pollution control agencies, such as the U.S. Environmental Protection Agency (EPA) or cqtdvalent state or local environmental a protection authorities, show that the air quality of the area in which the ventilation system is located meets the requirements of Table I [in ASFIRAE Standard 62- I959]." PROTOCOL.DeC 5 ~ID5 AQI0441 0 0 0

9/.0 ?4j 296.3 09/0t,'95 15:~0 "~910 741 2S63 RESTAURANT TEST PROTOCOL ~]011 To assess whether the outside a~r is acceptable, concentration data for total suspended particles (TSP), sulfur dioxide, n~rogen d/oxide, ozone, lead, ~d carbon monoxide from measnrements of smbient air quality done by the local pollution control agency will be obtained to supplement results from determinations of the quality of air supplied to the building. &2. RSP Concentrations of RSP will be determined by the method described by Conner et al. Samples will be collected for at least four hours during testing. 8.;I. UVPM Concentrations of UVPM will be determined by the method described by Conner et al, Samples will be collected for at least four hours during testing. 8, 4, FPM Concentrations of FPM will be determined by the method described by Ogden et 02. This analytical method utilizes the same sample as that collected for the determinations of RSP and UVPM described above. 8.5, Solanesol Co,~centrations of solanesol will be determined by the method described by Ogden et aL This analytical method utilizes the same sample as that collected for the determinations of RSP and UVPM described above. 8.6. Carbon Monoxide Concentrations of" CO will be determined with a National Draeger F.colyzer Model 211 (200 Series) carbon monoxide monitor. Two-minute determinations will be made at three times during the testing. 8.7. Carl~on Dioxide Concentrations of CO2 will be determined with a Telair¢ model 1050. This monitor uses a non-dispersive infrared measurement principle. Two-minute determinations will be made at three times during the testing. These determinations will occur once prior to beginning indoor testing, once during the indoor testing and once following the indoor testing. 8.8. Temperature and Relative Humidity Temperature and relative humidity (RI-I) will be determined with a Telog R-2126 tumperature and humidity ~¢order. PROTOCOL.DOC 6 9/1/95 AQ10441