Our flow diagrams have control points but they wouldn't really be defined as CRITICAL. The specific example is chocolate. It needs to temper, for QUALITY, at between 84-92 degrees. but it is not a CRITICAL control point because when the chocolate exceeds those temperatures, it will not be dangerous to consume.
In A LOT of my documentation, not just my HACCP plan, I am required to indicate CCPS, but chocolate tempering has very few, so my documents feel somewhat underwhelming. So I add control points, to beef it up, but it's not a critical one. If I put control points that aren't critical, that may confuse the auditor, and they will document that our control points are to wide, too open-ended.