In the food and beverage manufacturing industry, water serves various purposes, impacting product safety, production reliability and workplace safety. With water scarcity on the rise, there's a growing emphasis on water reuse, posing new challenges to ensure reused water meets quality standards. Water treatment is essential to elevate reused water quality, a common practice in most food factories. Challenges also arise in storing and distributing water, necessitating controlled processes to maintain quality. Occupational health risks, particularly from Legionella spp. proliferation, are critical considerations. Legionella can lead to severe diseases like Legionellosis or Legionnaires’ disease. The upcoming presentation will cover these aspects, offering guidance on hygienic water management practices, including sourcing, storage, and distribution. It will also highlight different water categories used in the food industry and provide insights into controlling Legionella in water systems.