Why do chefs wear blue bandaids?

This provides a perspective.

@Kayak8‘s link explains it, but to summarize:
In the regular world an adhesive bandage is meant to blend in with one’s skin.
In the professional kitchen we are looking for the opposite.
Band Aid is a brand name, btw.

An episode of Chef illustrated this quite nicely.

Like others said…it is to help ensure that the chef notices the bandage if it falls into the food they are preparing. The colour blue is not regular food colour, so it stands out.

Really simple: Blue is a colour not found in most things edible, a blue bandaid can be seen on a plate of food. A flesh coloured one might not, and might be eaten. Yum.

At my school’s cafeteria they didn’t use blue bandages until a chef lost a band-aid in a huge vat of casserole he was making. The whole kitchen ended up searching through it for almost an hour before they found it. :/

Am i wrong in thinking that if a band aid has been dropped in any amount of food having fell off someones wound then it shouldn’t be searched for, the whole lot should simply be disposed of?

Thank you, @all, that cleared it up for me!

Wellll @saraaaaaa , that would be in a perfect world. Chefs handle a lot more food than you want to think about with lower than sanitary expectations (not to mention double-dipping tasting spoons)
Best not to think about it really. Think too hard and you’ll never eat out again.

[mod says] This is our Question of the Day!

Because those regular skin-toned ones will taste funny in your pasta.

It is easy to see! So, the chief can pick it out before it reaches the customer.