| The issue with re-freezing meat is not that bacteria can grow while it's frozen (it can't), but the thawing and refreezing makes the meat break down easier once it is re-thawed, making it a good breading ground for staph. So, if you don't maintain really good cooking and holding temperature discipline, you can have a problem.
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The Titanic was built by professionals, and the Ark was built by amateurs. Who do you trust? |