Suggestions for Critical Quality Points (CQP's) and how to validate them in the baking industry

Could someone in a baking industry suggest some examples of Critical Quality Points (CQP's) and how they have validated them?

I am not in Baking industry but I would reach out to AIB International they are consultants for the Baking Industry. Google them and check out their website they may have some useful articles.  So in baking I would think Mold prevention would be a quality CQP,using scientific data to back up how/what you are doing to prevent mold is scientific validation and in addition looking at holds you have had and customer complaints. Hope this helps.