Reuse and regeneration of water is becoming increasingly important in the food industry. Planning both water reuse and production while at the same time ensuring food safety is a challenge. We propose a novel scheduling methodology to simultaneously plan water reuse and production in food production processes utilizing real time water quality data. We develop a two-stage predictive scheduling and reactive scheduling approach taking into account the dynamic nature of water quality. Overall, our approach can prevent undesired contamination of food products due to reuse of water and achieve higher water efficiency.