Looking for Quality Prerequisite Examples

Hi all! We have finished our Level 2 7.2 SQF audit with no findings and are now looking into moving up to level 3. We of course have quality systems in place with our techs, hourly checks throughout the process and weight tracking. But I'm stuck on what would be considered a quality prereq that can be verified and validated. We are a confectionary factory. No kill steps. No freezers. No cold storage. I feel like there's some completely obvious ones staring me in the face but I just can't wrap my mind around what. Thanks, guys!

Hi all! We have finished our Level 2 7.2 SQF audit with no findings and are now looking into moving up to level 3. We of course have quality systems in place with our techs, hourly checks throughout the process and weight tracking. But I'm stuck on what would be considered a quality prereq that can be verified and validated. We are a confectionary factory. No kill steps. No freezers. No cold storage. I feel like there's some completely obvious ones staring me in the face but I just can't wrap my mind around what. Thanks, guys!

Even if there are no kill steps, temperature can always be a big one - I know it's critical to quality for chocolate but not for food safety - I'd imagine the same is true for toffee hard candy etc, but I'm not sure. 

It might be a stretch to call these QCPs, but when I think of precautions put in place to protect quality I think of -

Visual Inspection / sensory are two that can be measured, but you have to create standards and train, and record defects due to rejections (sensory panel results etc).

Correct & fresh ingredients can be QCPs - batch maker put in correct amount of sugar or toffee is not expired.