; or (ii) the Administrator suspends the registration of the facility. (2) Category 1, 2, or 3 food facilities In the case of products manufactured, slaughtered, processed, or held in a category 1, 2, or 3 food facility— (A) products subject to Federal Meat Inspection Act ( 21 U.S.C. 601 et seq.), the Poultry Products Inspection Act ( 21 U.S.C. 451 et seq.), the Egg Products Inspection Act ( 21 U.S.C. 1031 et seq.), and the Federal Food, Drug, and Cosmetic Act ( 21 U.S.C. 301 et seq.) as of the date of enactment of this Act, shall remain subject to the requirement under those Acts that they bear the mark of inspection pending completion of the transition process under subsection (e); (B) the Administrator shall publicly certify on a monthly basis that the inspection frequencies required under this section have been achieved; and (C) a product from an facility that has not been inspected in accordance with the required frequencies under this section shall not bear the official mark and shall not be shipped in interstate commerce. (3) Category 4 and 5 food facilities In the case of a product manufactured, slaughtered, processed, or held in a category 4 or 5 food facility, the Administrator shall provide by regulation for the voluntary use of the official mark established under paragraph (1), subject to— (A) such minimum inspection frequencies as determined appropriate by the Administrator; (B) compliance with applicable performance standards and other provisions of the food safety law; and (C) such other requirements as the Administrator considers appropriate. (g) Maintenance and inspection of records (1) In general (A) Records A food facility shall— (i) maintain such records as the Administrator requires by regulation, including all records relating to the processing, distributing, receipt, or importation of any food