; and (B) list the types of food handled at the facility and identify the activities conducted in the facility, that are relevant to determining whether the facility is a category 1, 2, 3, 4, or 5 facility. (3) Procedure Upon receipt of a completed or amended registration described in paragraph (1), the Administrator shall notify the registrant of the receipt of the registration, review the activities identified in the registration, designate the facility as a category 1, 2, 3, 4, or 5 food facility for the purposes of inspection, and assign a registration number to each food facility. (4) List The Administrator— (A) shall compile and maintain an up-to-date list of food facilities that are registered under this section, in accordance with section 415(a)(5) of the Federal Food, Drug, and Cosmetic Act ( 21 U.S.C. 350d(a)(5) ); and (B) may establish regulations on how the list may be shared with other governmental authorities. 203. Preventive process controls to reduce adulteration of food (a) In general The Administrator shall review existing regulations on hazard analysis and process controls and amend existing regulations as appropriate, upon the basis of best available public health, scientific, and technological information, to ensure that those regulations are working effectively to— (1) ensure food facilities operate in a sanitary manner so that food is not adulterated; (2) limit the presence of contaminants in food; (3) meet the performance standards established under section 204; (4) ensure fully processed or ready-to-eat foods are processed using reasonably available techniques and technologies to eliminate contaminants; (5) label food intended for final processing outside commercial food facilities with instructions for handling and preparation for consumption that will destroy contaminants; (6) require sampling and testing at a frequency and in a manner sufficient to ensure that process controls are effective on an ongoing basis and that performance standards are being met