Another possibly related factor in univerity cafeterias: The kitchen personell are public employees, underpaid but unfireable. As our cafeterias head chef told me, this causes them to not caring one tiny shred about anything. The chef can't discipline or fire them, first because of the protections as public employees and second because he can't find replacements. Therefore, even simple stuff like properly cooking noodles, checking if the chicken is done or basic hygiene is a challenge...

With the obvious consequences. My suggestion for cafeteria food is: Avoid anything that could be harmful if prepared improperly, because it will be.