In order to ensure microbiological safety of food stuffs a comprehensive and integrated approach needs to be applied to production process, comply with all obligatory quality standards at each step.In present work a microbiological quality of selected ripened cheeses (5) and liquid dairy products (5) was analyzed using following tests available in TEMPO system: YM – yeasts and molds, STA – the number of Staphylococcus, LAB – lactic acid bacteria, EC –Escherichia coli, CC – the number of coliforms, TC – total number of coliforms, EB – the number of bacteria belonging to Enterobacteria ceaefamily, TVC – total number of mesophilic microorganisms. Performed analysis usingTEMPO system indicated that microbiological quality of selected ripened cheeses and liquid dairy products is satisfactory. TEMPO system turned out to be an useful tool in establishing parameters that define microbiological purity of analyzed food products