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. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.
There are a few safe methods of thawing meat, but only one way that allows you to refreeze the meat if you don't use it. Thawed meat inside the refrigerator is safe to be refrozen as long as the refrigerator maintains a temperature of 40°F or less.
1. Refrigerator - Takes a long time to thaw (one or two days for modest sized meats, 5 hours per pound for large meats like whole chicken or turkey). Results in an even thaw (same temperature throughout once it is done). Can be frozen after thawing.
2. Cold Water Bath - Place the meat in a leak proof bag and submerge in cold water until defrosted. Change the water every 30 minutes to an hour for the duration of the thaw. Cook the meat immediately. Do not refreeze.
3. Microwave Oven - Follow the directions provided with your microwave oven when defrosting. Meat usually comes out unevenly defrosted, so some parts may be warm (a prime breeding ground for microbes). Cook immediately. Do not refreeze.