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Indian rojak sauce, a local Singapore peanut sauce, does not contain any seafood ingredient. Yet, in 2009, Vibrio Parahaemolyticus - a seafood based bacterium - was linked to a massive food poisoning case in Singapore and even resulted in two fatalities. How did this bacterium cross contaminated with a peanut sauce which had no seafood ingredient? This was one of the case study highlighted in the Food Hygiene Course I attended as part of the Workforce Skills Qualifications training as part of upgrading. This course is compulsory for all food handlers in Singapore, even if the food handlers are service staff and are even part time staff. If, during investigation by the National Environment Agency in Singapore, establishments have food handlers who have not attended the course may face six demerit points per handler. Twelve demerit points results in immediate suspension of the establishment for two weeks. In this course, I learnt that bacteria cross contamination is the major