; (5) is processing food that is safe and not adulterated or misbranded; (6) maintains records of process control plans under section 203, and other records related to the processing, sampling, and handling of food; and (7) is in compliance with the requirements of the applicable food safety law. (b) Facility categories and inspection frequencies Inspections of food facilities under this Act shall be based on the following categories and inspection frequencies, subject to subsections (c), (d), and (e): (1) Category 1 food facilities A category 1 food facility shall be subject to antemortem, postmortem, and continuous inspection of each slaughter line during all operating hours, and other inspection on a daily basis, sufficient to verify that— (A) diseased animals are not offered for slaughter; (B) the food facility has successfully identified and removed from the slaughter line visibly defective or contaminated carcasses, has avoided cross-contamination, and destroyed or reprocessed contaminated carcasses in a manner acceptable to the Administrator; and (C) that applicable performance standards and other provisions of the food safety law, including those intended to eliminate or reduce pathogens, have been satisfied. (2) Category 2 food facilities A category 2 food facility shall be randomly inspected at least daily. (3) Category 3 food facilities A category 3 food facility shall— (A) provide documentation to the Administrator on request that ongoing verification shows that its processes are controlled