Food hygiene means the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use. This book discuss mainly about the organic yoghurt production; identify and describe relevant food safety hazards and outline a food safety management system complying with the requirements given in “DS/EN ISO22000:2005”. Also illustrate the overall structure of the system by table of contents for the quality manual, procedures and instructions. A proposal for an operational prerequisite program and/or a HACCP-plan has also been presented. Safety considerations as well as legal requirements for the selection and use of starter cultures in organic yogurt production have also been explained.