I've read some topics about CCP's bakery product and I could conclude that there are two way of thinking. The most popular is not considered the baking step as a CCP, personally I think that this case is easly applicated when it is talking about a biscuit or a cracker. But if we analyze a different case, like a cake with inside pistachio nut or another type of ingredient that could facilitate the growth of pathogen bacteria like Salmonella, It is rigth consider this step like a CCP? At the end of the baking process the core temperature is between 85°C and 80°C.
Waiting your considerations