I have co-run the kitchen for The Lost Penguin for a few years.
In 2010, the state of Nevada required a permit for camps of 30 or more serving food, including communal kitchens that served food to their own members. We went through the process and the state employees answered our questions and were very helpful. Even though we were told that inspections were mandatory and would happen, I don't believe we were inspected.
In 2011, it seems that they have upped the limit to 125 and have made inspections random.
See the last 4 links on this page:
Our camp had 80 people last year and planned to serve around 1200 meals.
Food was either cooked fresh (meat and veggies) or came packaged/canned. We had vegetarian/vegan and meat options for every meal.
We kept our food frozen/cold using ice coolers, monitored with thermometers. The camp required volunteers to do daily ice runs.
We cooked using propane. And didn't use electricity, except for a large coffee maker.
We also assigned all camp members to 1 kitchen shift. About 5 people were required per meal, when taking into account prep, cooking and clean up. One of the five was the daily kitchen lead, who selected the meal and worked with the overall leads to pick the menu pre-plan quantities, etc.
The system works pretty well, but it requires a huge amount of planning. The kitchen leads did the preplanning, and volunteers did huge shopping trips in Reno and California to buy the food beforehand.
Other camps pre-cook their meals beforehand, which doesn't work if you have to get an NV permit: they demand that all food be cooked on site.
I documented everything we did in order to make our kitchen successful - message me if you have questions, I'd be glad to help.