Oh ok, now I completely understand
You need to take samples based on what you can manage CORRECTLY. When I validated a blast freezer it took me an entire month to complete because ALAS we all have other work that needs done LOL
That validation ended up being 45 data sets that were repeated based on location and height in the blast freezer
The data sets included;
room temperature where product was trayed
product temperature pre freeze
time to less than 10C
time to less than 4 C
time to less than 0C
Wind velocity
Average temperature in blast freezer
Temperature and relative humidity of outside air
So to validate your bake
you need to run data loggers in product in at least these positions
X X
X
X X
depending on your oven, you may need more (like every other row if it's a rack push in oven) and then send those samples out for micro in sterile bags. YOu need to also make sure you've got worst case scenario covered (rolls a bit big, oven temp low etc)
Any your thought pattern sounds right. Repeat repeat repeat, then you know the measures ARE covering the hazards and then you can just monitoring things like line speed, oven temperature and dough ball weight/thickness during operations