Abstract Yogurt is one of the most popular fermented dairy products with a worldwide acceptance. There are many types of yogurt differing in flavor, physical and chemical properties. Yogurt is produced by adding bacterial culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus to milk and cream products. During the period from January 2017 to December 2020, a total of 202 yogurts from different small and medium sized dairy plants were analyzed as part of HACCP self-control programs. The determination of Enterobacteriaceae was performed as an alternative indicator of good hygiene practice. The results showed that 21.29% of analyzed yogurts contained more than 10 CFU/g Enterobacteriaceae , which is the evidence of poor hygiene or inadequate processing, process failure and post-process contamination. Generally, dairy products are potential vehicles for microorganisms from the Enterobacteriaceae family. Good manufacturing practices and good hygiene practices must be followed throughout the production line thoroughly. The absence of classic foodborne pathogens does not indicate that the yogurt is fit for consumption, since other potentially pathogenic bacteria of the Enterobacteriaceae family could be present. Thus, rather than pathogen testing, using Enterobacteriaceae to monitor the effectiveness of implemented preventive prerequisite measures could offer a better view of the quality, sanitary conditions, and safety of yogurt products.