; and (B) such other foods as the Secretary may specify, by regulation, as appropriate to protect public health. (b) Recordkeeping (1) In general The owner, operator, or agent in charge of a facility described in subsection (a)(1) shall maintain, for not less than 2 years or the shelf-life of each infant and toddler food manufactured or processed at the facility, whichever is longer, records documenting the sampling and testing conducted under this section with respect to the food. (2) Requirements Records required by paragraph (1) to be maintained shall include a detailed description of the foods sampled and tested, the number of samples and tests performed, the size and number of items in each sample unit, a copy of the facility’s sampling plan, identification of the entity conducting the sampling, identification of the entity conducting the testing, and the analytical methods used to perform the sampling and testing. (3) Applicability This subsection applies to all records of sampling and testing conducted under this section, regardless of the findings. (c) Laboratory accreditation The owner, operator, or agent in charge of a food facility described in subsection (a)(1) shall ensure that testing conducted pursuant to this section is performed in accordance with international standards by a laboratory that is accredited by an accreditation body that conforms to international accreditation standards. Testing conducted under this section is not subject to the requirements regarding laboratory accreditation described in section 422. (d) Records availability (1) In general The owner, operator, or agent in charge of a food facility described in subsection (a)(1) shall make all records required under this section available promptly to the Secretary, upon request, for inspection and copying. Upon request of the Secretary, such an owner, operator, or agent in charge shall provide within a reasonable time an English translation of records maintained in a language other than English. (2) Records availability in lieu of