Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing.After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods.nce food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing.
The cut-off point is the exact point where the load line crosses with the vector axis. The saturation point is the point where the load line intersects with the collector current axis. The cut-off point is the exact point where the load line crosses with the vector axis.
A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. 1  Establish critical limits for each critical control point.