What should never be done with thawed food?

Thawed food should never be refrozen because this practice increases the risk of microbial growth and foodborne illnesses. When food is thawed, especially if it's done improperly (such as at room temperature), it can enter the "danger zone" for bacteria, which is between 40°F and 140°F. If refrozen, the food may not be safe to eat once thawed again, as it could have developed harmful bacteria or toxins during the thawing process. Proper thawing techniques, such as in the refrigerator, microwave, or under cold running water, should be followed, after which food is best cooked immediately or used within a recommended timeframe to ensure safety. Other options like cooking and serving immediately, storing in the refrigerator, or using within a day are acceptable practices for thawed food management.