Does your HACCP identify your baking as a kill step and/or CCP? I ask specifically because of this:
11.7.1.1 The processing of high-risk food shall be conducted under controlled conditions, such that sensitive areas, in which the high-risk food has undergone a “kill” step, a “food safety intervention” or is subject to post-process handling, are protected/segregated from other processes, raw materials, or staff who handle raw materials, to ensure cross-contamination is minimized.
If your HACCP does identify a kill step, then you'll want to show personnel separation via some SOP (could be people flow, your raw/finished goods handling program, etc.). The moment an auditor watches your dough mixer team walk straight from the prep area to the end of the finished goods area, they're going to ding you. As an example, our USDA meats/appetizers plant uses different colored smocks to separate out employees who handle the raw/wip material (white) and then the employees who handle finished sealed product (blue smocks for packaging/palletizing and warehousing). Blue employees are prohibited from entering spaces where raw/wip is being handled to minimize cross-contamination of our RTC products there.