High Altitude Cooking and Food Safety

USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

Most cookbooks consider 3,000 feet above sea level to be high altitude, 

although at 2,000 feet above sea level the boiling temperature of water is 

208 °F instead of 212 °F. Most of the western United States (Alaska, Arizona, 

California, Colorado, Idaho, Montana, Nebraska, New Mexico, Nevada, Oregon, 

South Dakota, Texas, Utah, Washington, and Wyoming) are wholly or partly at 

high altitude, however many other states contain mountainous areas that are 

also well above sea level.

Above 2,500 feet, the atmosphere becomes much drier. The air has less 

oxygen and atmospheric pressure, so cooking takes longer. Moisture quickly 

evaporates from everything. 

At altitudes above 3,000 feet, preparation of food may require changes in 

time, temperature or recipe. The reason is the lower atmospheric pressure 

due to a thinner blanket of air above. At sea level, the air presses on a square 

inch of surface with 14.7 pounds pressure; at 5,000 feet with 12.3 pounds 

pressure; and at 10,000 feet with only 10.2 pounds pressure -- a decrease 

of about 1/2 pound per 1,000 feet. This decreased pressure affects food 

preparation in two ways: 

1. Water and other liquids evaporate faster and boil at lower

 temperatures.

2. Leavening gases in breads and cakes expand more quickly. 

As atmospheric pressure decreases, water boils at lower temperatures. At 

sea level, water boils at 212 °F. With each 500-feet increase in elevation, the 

boiling point of water is lowered by just under 1 °F. At 7,500 feet, for example, 

water boils at about 198 °F. Because water boils at a lower temperature at 

higher elevations, foods that are prepared by boiling or simmering will cook at 

a lower temperature, and it will take longer to cook. 

High altitude areas are also prone to low humidity, which can cause the 

moisture in foods to evaporate more quickly during cooking. Covering foods 

during cooking will help retain moisture. 

As altitude increases and atmospheric pressure decreases, the boiling point of 

water decreases. To compensate for the lower boiling point of water, the cooking time must be increased. Turning up the heat will not help cook food faster. 

No matter how high the cooking temperature, water cannot exceed its own 

boiling point – unless if using a pressure cooker. Even if the heat is turned up, 

the water will simply boil away faster and whatever is being cooked will dry 

out faster. 

Fully one-third of the population of the United States lives at high altitudes. Cooking at a high altitude requires some special considerations. The thin air — less oxygen and atmospheric pressure — affects both the time and 

the temperature of most everything that’s cooked. Where the altitude is above 3,000 feet, special cooking methods 

are needed for meat and poultry.

What is considered a 

high altitude?

How is the air different 

at high altitudes?

How do high altitudes 

affect cooking?

Why must cooking time 

be increased?

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service
High Altitude Cooking and Food Safety

Food Safety Information 2

Meat and poultry products are composed of muscle, connective tissue, fat, 

and bone. The muscle is approximately 75% water (although different cuts of 

meat may have more or less water) and 20% protein, with the remaining 5% 

representing a combination of fat, carbohydrates and minerals. The leaner the 

meat, the higher the water content (less fat means more protein, thus more 

water).

With such high water content, meat and poultry are susceptible to drying out 

while being cooked if special precautions are not taken. Cooking meat and 

poultry at high altitudes may require adjustments in both time and moisture. 

This is especially true for meat cooked by simmering or braising. Depending 

on the density and size of the pieces, meats and poultry cooked by moist heat 

may take up to one-fourth more cooking time when cooked at 5,000 feet. 

Use the sea-level time and temperature guidelines when oven-roasting meat 

and poultry, as oven temperatures are not affected by altitude changes.

A food thermometer is the only way to measure whether food has reached a 

safe internal temperature. In a high altitude environment, it is easy to overcook meat and poultry or scorch casseroles. To prevent overcooking meat and 

poultry (which will result in dry, unappetizing food) or to prevent undercooking (which can result in food poisoning), check food with a food thermometer. 

Meat: When taking the temperature of beef, pork, lamb, and veal roasts, 

steaks, or chops, the food thermometer should be placed in the thickest part 

of the meat, avoiding bone and fat. When the food being cooked is irregularly 

shaped, such as with a beef roast, check the temperature in several places.

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to 

a minimum internal temperature of 145 °F as measured with a food 

thermometer before removing meat from the heat source. For safety and 

quality, allow meat to rest for at least three minutes before carving or 

consuming. For reasons of personal preference, consumers may choose to 

cook meat to higher temperatures.

Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 

160 °F as measured with a food thermometer.

Poultry: A whole turkey, chicken, or other poultry is safe cooked to a 

safe minimum internal temperature of 165 °F as measured with a food 

thermometer. Check the internal temperature in the innermost part of the 

thigh and wing and the thickest part of the breast. For reasons of personal 

preference, consumers may choose to cook poultry to higher temperatures. 

For optimum safety, do not stuff whole poultry. If stuffing whole poultry, the 

center of the stuffing must reach a safe minimum internal temperature of 

165 °F.

If cooking poultry parts, insert the food thermometer into the thickest area, 

avoiding the bone. The food thermometer may be inserted sideways if 

necessary. When the food is irregularly shaped, the temperature should be 

checked in several places. 

Why is a food 

thermometer helpful?

Where to Place the Food 

Thermometer

How do high altitudes 

affect the cooking of 

meat and poultry?
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Food Safety Focus 3

High Altitude Cooking and Food Safety

Food Safety Information 3

Thin Foods: When measuring the temperature of a thin food, such as 

a hamburger patty, pork chop, or chicken breast, an instant-read food 

thermometer should be used, if possible. The probe must be inserted in 

the side of the food so that the entire sensing area (usually 2-3 inches) is 

positioned through the center of the food. 

To avoid burning fingers, it may be helpful to remove the food from the 

heat source (if cooking on a grill or in a frying pan) and insert the food 

thermometer sideways after placing the item on a clean spatula or plate. 

Combination Dishes: For casseroles and other combination dishes, place 

the food thermometer into the thickest portion of the food or the center of the 

food. Egg dishes and dishes containing ground meat and poultry should be 

checked in several places.

MEAT

Fresh ground meats

Beef, pork, lamb and veal

Beef, pork, lamb and veal

(roasts, steaks, chops)

Ham, cook before eating 

 

Ham, reheat fully cooked

 

Yes, it can take longer to cook eggs at high altitudes, especially those cooked 

in boiling water such as poached and hard-cooked eggs. Because water boils 

at a lower temperature at high altitudes, hard-cooked eggs will take longer 

to prepare. It will most likely take longer to hard cook eggs at high altitudes 

than at sea level. 

Many cooking methods can be used to cook eggs safely at high altitudes 

including poaching, hard cooking, scrambling, frying and baking. In general, 

do not increase the heat, just increase the cooking time. Eggs must be 

cooked thoroughly until yolks are firm. Scrambled eggs should not be runny. 

Casseroles and other dishes containing eggs should be cooked to 160 °F. Use 

a food thermometer to be sure.

At high altitudes, extra-large eggs give added moisture and structure to 

baked goods and desserts. Smaller eggs will result in batter that is less stable 

and more likely to fall during baking. Also, increasing the amount of egg 

strengthens the cell structure and may prevent the too-rich cake from falling. 

Is egg cookery affected 

at high altitudes?

 Recommended Internal Temperatures

160 °F

145 °F and 

allow to rest 

for at least 3 

minutes*

140 °F

POULTRY

Ground chicken, turkey

Whole chicken, turkey

Poultry pieces

 

COMBINATION FOODS

Stuffing, alone or in bird

Egg dishes, casseroles 

Leftovers, to reheat 

165 °F

165 °F 

160 °F

165 °F

*as measured with a food thermometer before removing meat from the heat source. For safety and quality, 

allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Food Safety Information 4

High Altitude Cooking and Food Safety

Due to the faster evaporation of liquids at high altitude, microwave cooking 

may take less time than at sea level. There are exceptions: meat, poultry, 

pasta, and rice require the maximum cooking time. Follow the manufacturer’s 

instructions or recipe and microwave for slightly less than the minimum 

length of time recommended. Add cooking time, if necessary. Use a food 

thermometer to determine if the safe minimum internal temperature has 

been reached.

When browning meat or poultry in a small electrical appliance such as an 

electric skillet or wok, the temperature of the appliance will at first decrease 

as the cold food contacts the hot surface. To keep the temperature constant, 

watch the heat and adjust it if needed. 

To maintain or increase the cooking temperature of electric skillets and woks, 

keep the lid on and vents shut to hold heat and steam inside. Covering the 

skillet or wok with aluminum foil before placing the cover on also helps hold 

the heat inside and prevent loss of steam. Adding liquid periodically will 

increase the temperature and prevent the food from scorching and drying 

out. 

When deep-fat frying, the lower boiling point of water in foods requires 

lowering the temperature of the fat to prevent food from over browning on 

the outside while being under-cooked on the inside. The decrease varies 

according to the food being fried, but a rough guide is to lower the frying 

temperature about 3 °F for every increase of 1,000 feet in elevation.

Always thaw food thoroughly before putting it in a slow cooker (at any altitude). Remember that when cooking at high altitudes, water boils at a lower 

temperature. Water is essential to slow cooking. The water and the steam 

conduct heat throughout the food in the slow cooker. At high altitudes, the 

slow cooker simmers at a lower temperature, making it more difficult for the 

food to reach a safe temperature and for bacteria to be destroyed.

Check the manufacturer’s instructions. If your slow cooker has an adjustable 

temperature control, select a setting that will maintain the food at 200 °F or 

higher. If your slow cooker has both a high and low setting, start the food 

cooking on high for the first hour; then either continue to use high or turn it 

to the low setting for the remainder of cooking. The low setting may also be 

used for keeping food warm.

Allow longer cooking times at high altitudes. Do not remove the lid from the 

slow cooker; it can take 20 minutes or longer for the lost steam and heat 

to be regained. It may be helpful to place aluminum foil on top of the foods 

being cooked in a slow cooker and under the lid. The aluminum foil will reflect 

the heat downward into the food. Use a food thermometer to ensure that all 

food in the slow cooker has reached a safe temperature of 165 °F.

How do high altitudes 

affect cooking with a 

slow cooker?

Is cooking affected 

when using microwaves 

at high altitudes?

Is cooking affected 

when using small 

electrical appliances at 

high altitudes?
High Altitude Cooking and Food Safety

Food Safety Information 5

At high altitudes, the pressure cooker is an essential kitchen tool. By cooking 

under pressure you are in effect increasing the atmospheric pressure and 

therefore, increasing the boiling temperature of water. Food will cook faster 

and more thoroughly

Pressure cookers come with one or more pre-set weighted gauges. If your 

pressure cooker only comes with one weighted gauge, you will need to 

increase the cooking time to account for the lower cooking temperature at 

higher altitudes. If the pressure cooker has more than one weight, you may 

be able to make the needed adjustment by using the higher weight. Be sure 

to follow the directions that come with the pressure cooker for making altitude 

adjustments for the type of pressure cooker you are using. If there are no 

recommendations for altitude adjustment, contact the manufacturer directly.

To prevent water evaporation, once the desired pressure is reached on the 

pressure cooker, the heat can be reduced. Regulate the heat under the 

canner to maintain a steady pressure at, or slightly above, the correct gauge 

pressure. Check the manufacturer’s directions for maintaining pressure.

Is cooking affected 

when using a pressure 

cooker at high altitudes?

Pressure Required to Reach 240 °F

ALTITUDE

 Sea Level to

 2,000 feet

 2,001 to 

 4,000 feet

 4,001 to

 6,000 feet

 6,001 to

 8,000 feet

 8,001 to

 10,000 feet

PRESSURE REQUIRED

11 pounds

12 pounds

13 pounds

14 pounds

15 pounds

Even at sea level, meat and poultry (as well as low-acid vegetables and 

fish) must be processed using a steam pressure canner. If using a dial 

gauge at high altitudes, the pressure in the canner must be increased 

by 1 pound of pressure for each 2,000 feet above sea level. If using 

a weighted gauge, the 15 pound weight must be used at all altitudes 

above 1,000 feet. You do not need to add additional processing time if 

the pressure of the canner is adequately adjusted.

All home-canned foods should be canned according to USDA or USDAendorsed recommendations. Low-acid and tomato foods not canned 

using these methods present a risk of botulism. If there is a possibility 

that any deviation from the USDA-endorsed methods occurred, boil 

low-acid and tomato foods in a saucepan before consuming to prevent 

the risk of botulism. At altitudes below 1,000 feet, boil foods for 10 

minutes. Add an additional minute of boiling time for each additional 

1,000 feet elevation (for example, at 3,000 feet, boil for 12 minutes).

Spinach and corn should be boiled for 20 minutes at all altitudes. This 

is due to the high density of these vegetables.

How should home 

canning processes be 

altered?
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Revised September 2011

High Altitude Cooking and Food Safety

Call the USDA Meat & Poultry Hotline

Send E-mail questions to MPHotline.fsis@usda.gov.

FSIS encourages the reprint and distribution of this publication for food safety 

education purposes. However, USDA symbols or logos may not be used separately to 

imply endorsement of a commercial product or service. 

· Food poisoning bacteria grow rapidly in the “Danger Zone” — 

temperatures between 40 and 140 oF — and most rapidly between 90 and 

110 oF. 

· If using chafing dishes or candle warmers to keep hot food hot on a buffet 

table, be sure to use a food thermometer and check hourly to make sure 

the food stays at 140 °F or above.

· An electric slow cooker will keep cooked food hot enough (140 °F or 

above) to be safe.

· If a slow cooker or other heat source is not available, keep hot food in a 

warm oven (225-250 °F) and put small dishes of hot food on the buffet 

table. Use a food thermometer to make sure the food stays at 140 °F or 

above. Replace the dishes with hot food fresh from the oven frequently.

On the buffet table, keep cold food cold by nesting dishes in bowls of ice or 

use small serving trays, and replace them often. If perishable foods are left at 

room temperature for more than 2 hours, harmful bacteria can multiply and 

cause foodborne illness. When temperatures are 90 °F or higher, limit the time 

foods sit out of refrigeration to just 1 hour. Foods left at room temperature will 

also dry out faster at high altitudes. For safety’s sake, keep perishable foods, 

such as meats, poultry, and eggs, in the refrigerator at 40 oF or below.

Contact the Cooperative Extension service in your county. If you live in a 

high altitude area, the Extension service will have detailed information about 

cooking.

Colorado State University Cooperative Extension contributed to the content 

of this publication. For additional information about high altitude cooking, see 

the CSU Cooperative Extension “High Altitude Food Preparation Guide” at: 

http://www.ext.colostate.edu/pubs/foodnut/p41.html

Keep Cold Food Cold

Where to Get More 

Information about 

Cooking at High Altitude

Keep Hot Food Hot

AskKaren.gov

FSIS’ automated response 

system can provide food safety 

information 24/7 

and a live 

chat during 

Hotline 

hours.

If you have a question 

about meat, 

poultry, or egg 

products, call 

the USDA Meat 

and Poultry 

Hotline 

toll free at 

1-888-MPHotline

(1-888-674-6854).

 The hotline is open Monday 

through Friday from 10 a.m. to 4 

p.m. ET (English or Spanish).

Recorded food safety messages are available 24 hours a 

day. Check out the 

FSIS Web site at

 

www.fsis.usda.gov Mobile phone users

can access m.askkaren.gov

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