Phones, tablets, cordless tools, delivery devices, e-bikes and scooters can all introduce lithium-ion batteries into restaurant operations. Damaged, overheated or improperly charged batteries can enter thermal runaway, creating intense heat, fire and toxic gases.
Use the correct charger
Use the manufacturer-supplied or recommended charger and follow the manufacturer’s charging instructions. Damaged plugs, frayed cables and unsuitable chargers are warning signs.
Choose charging locations carefully
Keep charging away from exits, combustible storage, heat and moisture. Do not let a charging arrangement compromise an escape route.
Stop using suspect batteries
Do not use or charge batteries that are damaged, swollen, unusually hot or recalled. Follow manufacturer and appropriate disposal guidance.
Control larger batteries
E-bikes, scooters and large battery packs should only be stored or charged in locations permitted by the restaurant’s policy and applicable requirements. Establish expectations for employee and delivery-worker batteries before they are brought into the restaurant.
Recognize active failure as an emergency
If a battery is smoking, hissing, rapidly swelling or producing intense heat, move people away, raise the alarm, evacuate according to the emergency procedure and call emergency services from a safe location. Do not handle or move an actively failing battery or delay evacuation to disconnect it.
Include charging in opening and closing routines
Identify permitted devices, approved charging locations and the person to notify about concerns. Avoid leaving batteries charging unattended or after closing.