We used a similar system way back in the 1970's for 10 day work shift in the back country of Sequoia National Park. Our cook was also a butcher so we froze all the meat prior to cutting. We also had a schedule going from fish, chicken, to beef and finishing with canned hams. It all worked and nobody ever got sick. The key was the stuff that could spoil early was eaten early in the work shift. The southern Sierra's are pretty warm in summer. I was impressed with how well the system worked. The only issue I had was that the cook was an alcoholic and he was great until his friends rode horses for 10 miles to visit him in camp. I cooked breakfast for the crew the following morning. Fortunately, that only happened once.