Dear haccp,
I am guessing you are seeking to comply with an appropriate legislatory requirement. (This is against simply wishing to learn / implement "full" general haccp from a manufacturer's viewpoint for which answers also exist here ).
If so, yr logical start link is, I believe, here -
http://www.fsai.ie/f...accp/haccp.html
The above web page is AFAIK an Irish "equivalent" to these UK links -
http://www.food.gov....safecateringni/
http://www.food.gov....resources/sfbb/
You will see that the 1st link splits off into various sub-requirements, eg a list of prerequisites, etc. I anticipate model examples are provided but i didn't pursue the trail in depth.(the obvious difference between the Irish solution and the UK path seems to be that UK has chosen a simplified, more prescriptive, procedure to deliberately avoid a formal haccp-type route due to their experienced field difficulties in haccp implementation). If there are no examples provided, "generic" templates for many of the prerequisites mentioned do exist on this forum although maybe not exactly matched to yr local/bakery situation. Generic detailed examples of haccp plans (for example bread, meat pies) also exist here (eg via the previous link I provided).
I suggest you revert with some comments as to yr specific requirements.
Sorry in advance if I have misunderstood yr original post. 
Rgds / Charles.C
PS Really uncomplicated haccp plans do exist, eg where the hazard table simply puts "None" to all the BCP hazards except those relating to the selected CCPs, typically one or two. In contrast I can recall a bread haccp plan here which has a whole chain of CCPs. The answer depends on what level you (or, more likely, yr legislation) is seeking.
