Thank you for this! It's an edifying read, albeit it is a bit scary and also hurts one's brain when reading haha... So dry and repetitive... Well, it's a governmental instruction, of course. Garbage disposal manual is a fun read versus this one. Scary in the way that there are so many precautions one needs to take and in how many things can go wrong and what lives in raw flesh and how quickly it takes over.
Viktor, see link above.
I realize they try to cover all bases and make it as foolproof as possible, which of course is never 100% attainable.
I am guessing I am ok because I allow the many-time-thawed boxes to be thawed only for a few hours each time, and not always completely but partially and not to the room temp, while their benchmark is 24 h at room temp, or 48 hours at standard fridge temp, or so I got it.
Yet I have realized I don't thaw as best as they recommend which is in a fridge at 4 degrees Celsius. Anyhow, I found out a LOT about freezing and thawing and that I am cutting, oh, maybe only 12 to 24 corners in my practices of handling frozen fishy cuisines. It's a wonder my fish still survive some period of time in my "care".
It is new to me that freezing does kill some bacterial microorganisms. Glad to learn.