Process of RTH food

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?

Thank you.

Depends on the maximum temperature and for how long the sauce is at that temperature AND how rapid the final freezing stage is