Most people worry about food safety in the thawing and re-freezing, but as long as it is done correctly, it is perfectly safe. The only risk you take is ruining the taste and texture of food.
air impact is an enemy when the food is in deep cold. The air trapped in the package or that seeps into the freezer compartment causes the moisture contained in the food to evaporate making food excessively dry. air freezer may also be transmitted from tasting flavors. Packaging in hermetically sealed containers which are only slightly larger than what you freezing (leaving little room for expansion, as freezing of food) or packed in bags for freezing, squeezing how much air as possible. the meat in plastic wrapped trays They can be frozen as is, but it is not completely sealed. for best storage, transfer to freezer bags or use a vacuum sealer.
When you defrost food, never do it at room temperature, which keeps the products in the range of “unsafe” temperature for too long, and the risk of bacterial growth that can make you sick. Instead, thaw food in the refrigerator. Or, if you hurry, submerge the sealed food in cold water until it is thawed, changing the water every 30 minutes to make sure it stays cold. Microwave thawing is safe and works well with high moisture foods such as soups and stews. Skip defrost meat microwave, though. Timing is complicated and meat can turn into skin in a hurry is not so good for food (or freezing).
Bottom line: Go ahead and refrigerate any food that was packaged well and safely thawed. Pack it tight and get it back in the freezer for a day.