Vera, you have a right to be proud of your training and certification, and I am not slighting that in any way. But in your situation, you (the state) have to be prepared to cover your backside to prevent a lawsuit, which means that it is best to err on the side of safety.
Here are quotes from a USDA document on freezing food:
"Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality."
"Freezing to 0 °F inactivates any microbes -- bacteria, yeasts and molds - - present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food."
Freezing and Food Safety