Perceptions of Work-Related Health and Cancer Risks Among Women Firefighters: A Qualitative Study.

Objectives: We use a qualitative method to gain further insight into women firefighters' experiences, perceptions of cancer, health, and safety risks in the fire service.

Methods: We conducted six focus groups with U.S.

Kitchen hood performance in food service operations.

Cooking processes at food service operations release fumes that present risks of food contamination, fire, and employee exposure to hazardous chemicals. Local exhaust ventilation in the form of kitchen hoods is commonly used to control these risks. State codes often refer to the need for adequate ventilation, but hoods are not an explicit point on most inspection sheets and are rarely quantitatively assessed to determine if flow rates meet recommended levels.