Hey guys, I work for a small bakery that is currently in the process of becoming HACCP verified. In order to do so, I need some help preparing for the HACCP audit. It seems a bit overwhelming and I don't know where to start. We currently do the following: produce pastries and cakes; purchase and bake frozen danishes and croissants; assemble ready-to-eat deli meat, cheese, and greens/lettuce sandwich. I know that I will need a HACCP plan for each, so any help, documents, or resources would be greatly appreciated!