; and (B) determine, based on the best available evidence, that the alternative uses of the resources required to carry out the inspection activity would make a greater contribution to protecting the public health and reducing the risk of foodborne illness. (e) Inspection transition The Administrator shall manage the transition to the inspection system described in this Act as follows: (1) Regulations The Administrator shall promulgate regulations to implement this section no later than 24 months after the date of enactment of this Act. (2) Limit on reduction in inspection frequency For any food facility, the Administrator shall not reduce the inspection frequency from the frequency required pursuant to the Federal Meat Inspection Act ( 21 U.S.C. 601 et seq.), the Poultry Products Inspection Act ( 21 U.S.C. 451 et seq.), and the Federal Food, Drug, and Cosmetic Act ( 21 U.S.C. 301 et seq.) until the food facility has demonstrated that sufficient changes in facilities, procedures, personnel, or other aspects of the process control system have been made such that the Administrator determines that compliance with the food safety law is achieved. (f) Official mark (1) In general (A) Establishment Before the completion of the transition process under subsection (e), the Administrator shall by regulation establish an official mark that can be affixed to a food produced in a category 1, 2, or 3 food facility if— (i) the facility is in compliance with the food safety law; and (ii) has been inspected in accordance with the inspection frequencies under this section. (B) Removal of official mark The Administrator shall promulgate regulations that provide for the removal of the official mark under this subsection if— (i) the Administrator makes a finding that the facility is not in compliance with the food safety law