Could Taco Bell Be Making Your Order With Day-Old Ingredients?

Taco Bell is a hugely popular fast food chain, despite years of reports and rumors about sub-par food quality. Some may be fiction, but some of it is fact, and depending on the store, facts that may not necessarily conform to corporate policy. But, generally, it is true that Taco Bell may be making your food with yesterday's ingredients, depending on when you order.

Years of employee comments on Reddit suggest that there is a Taco Bell policy of carrying over certain ingredients to the next day. Proper procedure includes bagging such ingredients, giving them an ice bath to reduce temperature, and refrigerating them. When they are reheated in the morning, employees say carried-over ingredients can only be used for one hour after opening. But policy is one thing, and practice is another.

Employees say that many Taco Bells end the night by throwing out beans, rice, fried items, and red and/or green sauces, and everything else is carried over. But some stores might keep certain items that others toss, like chips and taco shells, which at least one store kept overnight in a heated cabinet. Meanwhile, an employee at another store reported no carry-over whatsoever. What's behind this policy — and the differences?

Taco Bell likely carries over certain ingredients to save money. Part of why Taco Bell is so cheap is because it uses lower-cost ingredients than other fast food giants, which means lower prices for consumers. Reusing some of yesterday's product stretches those cheaper ingredients farther. It may not sound appetizing, though if done correctly, it should be safe. But employee commentary suggests that practices vary, raising food safety concerns.

One manager reported that they were told to keep hot items in a heated cabinet overnight, to the horror of other Taco Bell employees who suggested reporting them to the parent company. Although poor meat quality is primarily why Taco Bell employees often avoid the steak, it also seems to be a hotbed for incorrect procedures. 

One employee said they are told to carry over steak, even though it appears to be against Taco Bell policy because the franchised store's corporate owners discipline those who refuse. Another person even claimed that steak and other rarely used proteins might be carried over for several days. Cutting corners like these can promote the risk of bacterial growth on carried over food, potentially contaminating the entire kitchen.

Any restaurants that deviate from Taco Bell policy on carrying over food, including which items and specific methods, could be putting customers at risk. However, that does not necessarily mean that Taco Bell is unsafe to eat. There are thousands of Taco Bells nationwide that serve countless people a day without issue. But you may want to pick a good one.

One of the biggest red flags in fast food is inconsistent product temperature. Food that comes out too cold or too hot shows that the kitchen does not follow correct procedures. At Taco Bell, inconsistent temperatures — especially within the first hour of service — could mean food was improperly cooked, carried over, or both, and should be avoided.

But there might be another warning sign before you even place an order. An early warning indicator of fast food quality is the condition of the bathrooms. If the restrooms at your local Taco Bell are dirty or under-supplied, especially first thing after opening, it is likely not the only mistake the restaurant is making. You do not want to run the risk of eating unsafe food, no matter what day it was first made.