Question - I manage a small bakery operation that makes, among other things, soft cookies. We used a food safety consultant to write our SQF plan (no one on the team is a food safety professional - we're all lay people who learned on the job), and baking is our CCP for salmonella. We currently take an internal temperature on every rack of cookies to monitor the CCP - cookies are baked at around 335 for 18 minutes, and our internal temp is usually between 200 and 220 degrees, well above the kill step of 170 degrees.