Are you looking at this with a view to achieving a specific certification standard?
If so, I'd recommend reviewing the requirements for that standard - for example, BRC Agents & Brokers puts a variety of requirements into the risk assessment (HACCP) section that you'd not normally find in a HACCP plan, so you may need to take those into account.
Given that you aren't doing any sort of physical manufacturing process it is possible that you don't have any CCPs (indeed that's also possible even in a real manufacturing process ), but this could depend on e.g. the nature of the products, and also the scope of the plan (again considering e.g. requirements for some of the certification standards that take this a bit outside the scope of traditional HACCP).
Your process flow is possibly missing inputs / outputs in some areas - e.g. you're adding labels so they'd be an extra input (IMO), and there is a possibility that cargo may arrive damaged and be rejected, or customs clearance may be unsuccessful/delayed, or the customer may reject the product - these (and others) could all need to be considered within the flow diagram in terms of what happens to the stock and where it goes.
You may decide that certain of these stages are potential CCPs, but the risk and likelihood will depend very much on your product types - if it is long life ambient rather than a short shelf life chilled product then a delay at customs is going to be insignificant, whereas for the latter it could be more problematic.