Freezing food is another temperature-controlled storage option, which helps keep food out of the danger zone, and slows the growth of pathogens. Food that is intended to be distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state shall be kept in a frozen state until sold or prepared for use. If a food is not going to be consumed immediately, and you would like to extend the shelf life, freezing may be a good option. Food can be stored unused for longer periods than if refrigerated. To ensure safety, food should only be frozen once from its fresh state. To refreeze a food a second time, ensure that food is cooked appropriately prior to refreezing. Health Canada notes acceptable storage durations for different hazardous foods. To view this link, click here.