A really good SMART project to undertake would be water usage tied directly to food safety. The amount of water used against the $$ saved WITHOUT sacrificing food safety. If your water bill is anything like ours, there is a real and true driving force behind reductions. PERHAPS (not knowing your process of course) you could swab against either longer production days or against more production days between cleaning/sanitation (not withstanding daily operational sanitation that MUST be done)
You will need targeted swabbing plans as well as expected data extrapolation prior to beginning....you may already have enough data to say I can't reduce frequency UNLESS I change chemicals (i.e to something more aggressive)
There are significant labour savings to be had if you are successful in reducing costs associated with cleaning/sanitaiton
I only suggest this as I was at a cheese house that switched from daily FULL clean/sanitation to 1/week full clean with zero ill effects.
Just make sure that you get a nice juicy bonus for the savings you've found!!
BTW are you green belt or such certified??