Hi, we are a company of making RTH lasagne/pasta. The sauce were delivered cooked/frozen. Pasta were cooked inhouse. So, our process involves 1) Thawing of the pasta sauce; 2) Cook pasta - kept chilled (0-4 deg C), 3) Dished the pasta (Chilled pasta sauce and pasta); 4) Kept Frozen ( -18 deg C).
My question is, the sauce has been defrosted once to allow dishing/portioning and kept frozen. Do I need to be worried with the process?