Tea is the second most widely consumed beverage, after water. During the summer months, iced tea is consumed as alternative to carbonated drinks. This refreshing beverage is produced by mixing ingredients as natural tea extract, juice, flavourings, food colourings and sweeteners with water. Iced tea is medium with a lack of nutrients and relatively low pH – value, so low number of microorganisms, some bacterial species and yeasts or moulds are capable to grow in it. Microbiological problems in iced tea production are related to microorganisms that induce deterioration of product and its sensorical properties. Therefore, the aim of this paper was to monitor microbiological quality of raw materials, production process and final product, peach flavored iced tea. Microbiological analysis have included determination of aerobic bacteria, yeasts and moulds, coliform bacteria, Pseudomonas aeruginosa and fecal streptococci. The obtained results show that using microbiologically confirmed raw materials, microbiologically sterile production line and packaging result in production of finished product, peach iced tea which is safe for consumer.