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.
Critical Control Point is the point where the failure of Standard Operation Procedure could cause harm to customers and to the business, or even loss of the business itself. It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. The most common CCP is cooking, where food safety managers designate critical limits. CCP identification is also an important step in risk and reliability analysis for water