Originally Posted by CakePoet
But no freezer kills off all bacteria and this is what I have been told during the food safety class I took.
Freezing prevents bacteria from growing. There has to be a certain amount of bacteria, or toxins as a byproduct of reproduction, in a food for it to be unsafe. The bacteria start growing again after thawing; improper handling at that point can also make it unsafe.
Raw food can be frozen for years and it will still be safe to eat, as long as it was in good condition before being frozen and it's properly thawed, cooked, cooled and stored.
I also took food safety class, and have a ServSafe Food Handler's Certificate good till September 2017. And I recently had a refresher for another class I'm taking.