If I thaw something in the fridge (so never in food danger temps) to only use some of it, why do food safety rules say I can’t re-freeze the rest?
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> If I thaw something in the fridge (so never in food danger temps) to only use some of it, why do food safety rules say I can’t re-freeze the rest?
They don’t; you can refreeze foods that have been thawed via refrigeration. It will probably be bad for the taste/texture if you do it too much, but it’s not a safety issue for the reasons you noted. It can be if you leave it in the refrigerator for too long, however; pathogen growth slows under 40F but doesn’t stop. If you decide to refreeze it, do so immediately, and keep in mind the total amount of time it has been at refrigerated temperatures (and further still keep in mind that some of the time it has spent in the freezer has been at refrigerated temperatures while it was freezing).
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