Keeping food in a frozen state during storage so bacterial growth stays halted and quality is maintained.
A freezer should keep food frozen solid and hold a stable frozen temperature. If food starts to soften or thaw, it may re-enter the danger zone.
Frozen storage stops bacterial growth for a long time, but quality declines over months. Label and date food and use it within a reasonable period.
Food that has thawed may become unsafe. Assess how warm it got and for how long, and do not simply refreeze raw food that has thawed.
Yes. Date-marking and labelling let you rotate stock, use older items first, and know how long food has been stored.
Raw food that has thawed should not be refrozen. Food that has been thawed and then cooked can be frozen, though quality may be affected.