The frequency with which you complete sanitation operations is.... related to your operations and product.
My facility runs one shift, we package vegetable oils and vinegar. We clean the floor a few times a week, along with the wet clean of the production equipment. It makes sense for our facility to clean the floor at that time because it's already wet/soapy. Splashed and spills of oils are common enough that if the floor isn't cleaned, it quickly becomes apparent (esp. due to the color of our floor).
If you're really unsure of the frequency starting point and are getting resistance from other management, do a little experiment. I did this at my current facility when the frequency of cleaning was brought into question, it's not a best practice but it worked for my situation (yours sounds similar). To start, give the floor a good scabbing, then keep an eye on it daily after production, documenting any build-up. Never cleaning the floor isn't an option IMO, you need some solid evidence to support the frequency you feel is appropriate. Depends on your operations, but honey is sticky and attracts pests, so I would imagine at least a weekly (every other week, or monthly if your system is enclosed with rare spillage) clean would be necessary, particularly if you're not running production on the weekends.
I'm sure there's more specific and sophisticated methods using ATP testing or micro testing to validate the frequency, which is prudent to do at least after you establish a regular cleaning schedule.