Final answer:
Maintaining appropriate temperatures for refrigerators and freezers is critical for frozen food safety. Thawing should be done properly, and never refreeze food once thawed. Refrigeration slows but does not kill bacteria.
Step-by-step explanation:
The criteria for receiving frozen food involve maintaining proper temperatures and handling procedures to ensure the safety and quality of the food. Refrigerator temperature should be kept at or below 4 degrees C (40 degrees F) to inhibit bacterial growth. The freezer temperature should be below 18 degrees C (0 degrees F) for indefinite storage of foods. Thawing should not be done at room temperature; instead, use the refrigerator, microwave, cool water, or during cooking to prevent microbial growth. Once thawed, food should not be refrozen. Placing food in the refrigerator does not kill bacteria; it only slows their growth.
The history of refrigeration has greatly simplified the task of storing and transporting fresh and frozen foods and has allowed frozen foods to become widely available since the middle of the 20th century.