if you REALLY were to get questioned about this, and have been truthful 100% ..and the person doing the inspection is really showing an interest in your meat-in-a-jar i doubt it would pass muster. some random persons kitchen in Iowa or Florida, or anywhere else for that matter, has not likely passed a health dept inspection. Serving 'off site' food would be allowed at burning man only with some proof/documentation about that kitchens inspection.. youd also need the on-playa kitchen/serving area inspected, of course.
one has to list all foods prepared offsite and be prepared to account for the safety/cleanliness of that place.http://health.nv.gov/BFHS_EHS.htm
page 2.. basically the first thing you do when the 'real' questions start:
ARE YOU SERVING FOODS THAT WILL BE PREPARED OFF-SITE? Yes______ No ________
IS THIS OFF-SITE LOCATION A PERMITTED FOOD ESTABLISHMENT? Yes_______ No_________
(Be advised that NAC Chapter 446 requires all food served to be prepared in a licensed food establishment. Be
prepared to provide your inspector with a copy of the food establishment’s current health permit as well as receipts
showing that the food was purchased from a licensed food establishment.)
WHAT, IF ANY, FOODS ARE PREPARED OFF-SITE? LIST ALL OF THEM
SPECIFY IN DETAIL WHERE OFF-SITE FOODS ARE COMING FROM, THE DATE AND TIME YOU WILL PICK
UP THOSE FOODS AND THE METHOD OF MAINTAINING BOTH HOT AND COLD TEMPERATURES DURING
TRANSPORTATION TO THE EVENT.
___________________________________________________________________LIST ALL MENU ITEMS, INCLUDING BEVERAGES, YOU PLAN TO SERVE
. ALSO DESCRIBE WHERE
YOU WILL BE PURCHASING THE FOOD/INGREDIENTS, WHERE THE FOODS WILL BE PREPARED, AND
THE EQUIPMENT YOU PLAN TO USE. (Attach additional pages if necessary).
(NOTE: ICE IS A FOOD. EQUIPMENT INCLUDES ANY ITEM USED TO HOLD, PREPARE OR SERVE FOOD,
INCLUDING SERVING UTENSILS, CUPS, COOLERS, GRILLS, ETC.)
(their emphasis..not mine)
there ya is.