Food Safety The bakery that Beck and Anna intend to open should correspond to the standards set by the Australia New Zealand Food Authority or ANZFA (2001). These requirements are related to such aspects as food processing, storage, work premises, and transportation of products (ANZFA 2001). For instance, according to ANZFA (2001), bakeries must have mechanical or natural ventilation that can effectively remove smoke, vapors, fumes, and so forth (p. 124). On the whole, Anna and Beck should remember that these requirements are compulsory for every organization that is engaged in the production of food. Beck and Anna are going to run this business at their home; so one should make sure that safety standards of ANZFA are met. It should be noted that Anna and Beck’s business should receive the accreditation of RABSQSA or the Registrar Accreditation Board Quality Society of Australasia. This organization offers training and accreditation to employees and people who want to start their business (RABSQSA 2012, unpaged). The task of Inclusion Melbourne Service is to help Beck and Anna in receiving this accreditation. Overall, RABSQSA can be of great assistance to Anna and Beck because this organization can help them adopt the best practices used by restaurants or bakeries. They can also offer ongoing training to Anna and Beck. This is why the assistance of this organization should not be overlooked. Additionally, the Department of Health (2012) conducts audits of businesses that sell food. They will also assess the shop run by Anna and Beck. These auditors will pay special attention to the food safety and premises in which this food is prepared (The Department of Health, 2012, unpaged). If the bakery does not correspond to their requirements, this business can lose its accreditation. Thus, Beck and Anna should comply with the requirements of these auditors. Risks It is possible to identify several risks that Beck and Anna should be aware of. In particular, one can mention the financial risks that are related to cash flow and liquidity. This risk occurs when the managers of a company plan its budget assuming their business will have access to a certain amount of cash (Branigan 2012, unpaged). Provided that they overestimate the availability of cash, the liquidity of a business can be threatened. This is why it is necessary to determine how much money will be needed to purchase equipment and how soon their bakery will break even. The second risk that should be examined is related to the possible dissatisfaction of customers. This problem may have several origins; customers may be dissatisfied with the products of Anna and Beck’s bakery if they do not comply with food safety standards. In many cases, this dissatisfaction may result in product returns. The risk can be effectively managed only by complying with the safety standards set for restaurants or bakeries. Additionally, Anna and Beck intend to give users tips via their website. They should remember the users of their service who can access different online resources in order to learn more about recipes. Thus, it is possible that users may not access Anna and Beck’s site. The experts believe that it is necessary to i