Molded? Bread

I work at a local bakery.  Last night I  was laying out frozen par baked white french bread to be cooked in the morning.  I noticed spots on some of the loaves.  The spots were the color of brown gravy.  Some loaves were dotted with spots and some had swatches of spots along the sides or tips.   Each loaf was frozen and individully celo wrapped. Was this mold or some other condition? I threw out several loaves. Did I save lives or waste money?