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Message: <blockquote data-quote="dennishoddy" data-source="post: 4284967" data-attributes="member: 5412">Shrimp is typically flash frozen on the boat. Goes to the distributor to be sold. Store buys it, lets it thaw and sits on ice in their "fresh seafood" counter. If not sold in a couple of days, refrozen and put in the frozen food section of the store for sale. My son worked in a grocery store for a couple of years.I'm not sure who came up with the onetime thing for re-freezing things, but it's not going to make the food inedible if one does refreeze it if it's within the USDA temp food safety specs for a period of time. There may be a little taste change, etc but it's not unsafe.We have two freezers in the garage. Both have temperature monitors that are WiFi enabled to let us know the internal temps. One can set the alarm parameters for whatever. It pains me to see that folks in a power outage say the food in their freezer partially thawed out and they have to destroy everything inside because of a partial thawing after the power comes back on. Frozen food in the back still keeps the food in the front cool. Opening the door is the worst thing one can do. Every time it opens, a day is taken off the life of the food because trapped cold air is released.</blockquote>