A beverage company practiced overcleaning within their CIP program, which was based on 7-step CIP. Common practice for simillar industry is to use only 5-step CIP, provided that the nature of the production, the temperature and concentration of the solutions, the laboratory controls and the preventative measures are taken into consideration.
Changing to 5-step CIP reduced the chemicals used by the company, water and energy needed for a non-productive process.