TCS food items should not be refrozen once they have been thawed because refreezing can degrade the quality and safety of the food. The USDA advises treating thawed food like fresh perishables, and strict temperature controls are essential throughout the food's storage.
When it comes to the safety of refreezing time/temperature control for safety (TCS) food items that have been thawed, it is generally recommended not to refreeze them. The US Department of Agriculture (USDA) advises that once food has been thawed, particularly in a refrigerator, cold water, or microwave, it should be treated like fresh perishables and not refrozen. This is due to the potential bacterial growth that can occur once the food is thawed, as freezing does not kill bacteria, it merely halts their growth. Once thawed, these organisms can become active again.
Refreezing food can significantly degrade its quality and increase the risk of foodborne illness due to bacteria that may have multiplied after the initial thaw. Furthermore, it is crucial to ensure the food is kept at safe temperatures throughout its storage, with the refrigerator at or below 4 degrees C (40 degrees F) and the freezer below -18 degrees C (0 degrees F) for long-term storage and short-term temperature stability.
In conclusion, foods should not be refrozen once thawed, as the safety and quality of the food can be compromised. It is best to consume thawed foods promptly or cook them, and then they may be refrozen after cooking, if necessary.