Damage once done to a frozen product with respect to temperature can be undone.

Food storage stability is affected by four factors: Temperature, Moisture, Atmosphere, Container.  Here are some principles of food storage: Temperature: Keep high-risk foods at 5°C or below, or above 60°C. Raw and cooked foods: Store raw foods below cooked foods. Containers: Store food in suitable, covered containers. Use-by dates: Check and observe the use-by dates on food products.    Related: Food Engineering Practice Test: Principles of Food Pickling and Curing Food Engineering Practice Test: Principles of Food Preservation by Fermentation Food Engineering Practice Test:... Show more

Food storage stability is affected by four factors: Temperature, Moisture, Atmosphere, Container. 

Here are some principles of food storage:
Temperature: Keep high-risk foods at 5°C or below, or above 60°C.
Raw and cooked foods: Store raw foods below cooked foods.
Containers: Store food in suitable, covered containers.
Use-by dates: Check and observe the use-by dates on food products. 

 

Related:

Food Engineering Practice Test: Principles of Food Pickling and Curing

Food Engineering Practice Test: Principles of Food Preservation by Fermentation

Food Engineering Practice Test: Principles of Semi-Moist Foods

Food Engineering Practice Test: Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates 

Food Engineering Practice Test: Food Preservation, Principles of Fresh Food Storage,  Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing

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