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Just gotta watch out for freezer burn and avoid the food being in the temperature danger zone for a significant time. The real issue here is that you're essentially applying three separate transformations to your food (cooking, then freezing, then cooking again), which compounds the amount of possible error in your finished result.
Freezer burn is a function of air reaching the food while frozen. Use a chamber vacuum sealer that can pull vacuum into single-digits mmHg. We live on a sailboat, and our freezer is set at 22F/-5.5C for energy conservation. Never had freezer burn.
Here's some more info on food safety with sous vide cooking: https://www.americastestkitchen.com/cooksillustrated/articles/1131-is-sous-vide-safe
Huh, I did not know that. Thanks for the info!