Hi Red Major
The baking process can be a little unclear when applying the HACCP decision trees etc. It is important to get the hazard identification right in terms of the baking and cooling steps before you remove them from the HACCP system completely. Typically I have seen CCP's like sieving, baking, cooling, metal detection. I'm not saying they are correct, just common. Also consider the make up step for Potassium sorbate which is legally controlled and important in terms of preservation and the factors of food safety perhaps?
I agree with Charles regarding the excellent sample plans he provided. One seems to include every step as a CCP. This is not required of course as PRP's will do the job.
Just a small tip for you in relation to BRC. Pay close attention to the new requirements in Issue 6 on Production Risk Zones. Make sure you do this early since if you are handling high risk ingredients such as cream etc this may significantly change the standards require in your operation. This is nearly as important as the CCP identification issue. I have a nice Excel template for doing this if you need it - just let me know.
George