In food production, hygienic conditions play an important role in order to ensure food safety in the whole food chain. Especially the dairy industry is a susceptible sector based on to the ability of growth of several microorganisms and pathogenic bacteria in milk. If the whole process doesn't comply with the hygienic requirements, there can be several problems during and after the production regarding to food safety. This thesis aimed to provide guidance for employees of small and medium sized enterprises that produce dairy & milk products and for students as well. A handbook, powerpoint slides and an interactive e-learning course have been developed, dealing with topics in dairy processing like hygiene control measures, risks of microbial hazards, hygienic design criteria for building and equipment, design of asceptic systems, test methods for equipment, cleaning & sampling procedures, auditing, etc. The results have been used and evaluated by some experts and have been made available in the training platform (https://www.iseki-food.net/moodle/) of the ISEKI-Food Association. The e-learning course can be used by all interested and english speaking people all over the world and the Handbook and powerpoint slides can be used for training in different places.