An inspector looks at the record that shows temperature is under control, not at the equipment brand. You can meet two doors: the operational inspection and, on ATP carriage, the roadside check.
Operational inspection
The Food Hygiene Regulation (Article 22) requires a procedure based on HACCP principles and the documents and records that prove it works; the operator supplies them when the Ministry asks and keeps records for a suitable period. The temperature file should show three things: which temperature was measured on which shipment, at what time and with which device (the record is completed at hand-over); evidence of the device's accuracy, a calibration or verification certificate; and what was done about deviations. The deviation record is the one most often missing; a file that lists only the rounds that went well leaves the corrective-action leg empty.
Roadside check. On ATP carriage the vehicle must carry the ATP certificate of compliance, and the equipment must show the ATP distinguishing mark and plate. Carriage within a city has been outside the ATP regulation since 21.02.2025; the Food Hygiene Regulation still applies.
