It's a rule you may have been taught at home, but what about really?
Product packaging must state that frozen products are not allowed to refreeze. This is regulated by law, because (harmful) bacteria multiply quickly as soon as the product thaws. But that really only applies to food that has not been prepared in advance, such as raw meat.
In principle, you can thaw and refreeze foods that have been cooked or baked, because the bacteria have been killed during the heating. Do not freeze within two hours to avoid contamination with new bacteria.
However, it is best to freeze the food in portions. Divide raw meat per portion into containers or bags. You can also divide the leftovers into portions before freezing. This way you can thaw what you need and leave the rest frozen. Ice crystals often form on the food in the freezer, which can alter the quality.
You can freeze more than you think. Did you know, for example, that you can simply freeze these 10 products.
