I have written about this before in the context of the Concorde Room and the raw toast served there but the same issue arise in the GF lounge. Why would any member of staff serve raw toast as a matter of professional pride...... but they do?

Toast is supposed to be toasted and 99% of customers would agree that means the bread is cooked and has a brown colour to a reasonable degree.

In the CR and GF anything that has gone under the lights for the minimum period is served. The staff should reject such and insist the customers don't want it. It is such a simple customer enhancement it is beyond me why BA do not impose this on the outsourced caterers.

No QA in BA is the probable explanation.