We are a small artisan bakers working from a home kitchen supplying Brownies, Flapjacks & cakes.
We have all of our documentation from the council filled in an HACCP, keep regular records of cleaning, fridge temps etc.
However we are about to exhibit at a retail show and have been asked to fill in a very exhaustive form including CCP's.
I am struggling to identify one in our process as all products are cooked, chilled and packed.
Can someone help me to possibly identify what I should include.