HACCP was first developed to address contamination of food products. Thus, the idea of a Critical Control Point (CCP) addressed how existing contamination of a food product would be handled.
Thus, you probably do not have any CCP's that refer to contamination elimination or reduction.
However, you probably do have critical quality points (quality checks): correct color, no missing print, in register print, line clearance, correct labeling, etc.
You probably have contamination procedures to make sure your storage, material handling, printing and finishing processes do not introduce contamination. These would likely be addressed in prerequisite programs or operational control programs.
I work for a company that produces printed packaging materials for food contact. We have not identified any CCP's. We do have control programs that address contamination that can occur during our handling and processing.