Maatsuyker Island Dairy is a boutique cheese maker on Maatsuyker Island. Over the years, the business has grown firstly by supplying local retailers, and then through exports. In addition, there is a 'farm-gate' shop and caf located next to the main processing plant on Maatsuyker Island, serving tourists who also visit the other specialist food and wine businesses in the region. Quality control over the cheese manufacturing process and storage of raw materials and finished products at Maatsuyker Island Dairy is extremely high. All members of the business are committed to high product quality because any poor food handling practices which could result in a drop in cheese quality or contamination of the products would ruin the business very quickly. The export arm has been built up to become the largest revenue earner for the business by the younger of the two brothers who have run Maatsuyker Island Dairy since it was established. Jim Bannock has a natural flair for sales and marketing, but is not so good at completing the associated detailed paperwork. Some of the export deals have been poorly documented and Jim often agrees to different prices for different clients without consulting his older brother, Bob, or informing the sales department. Consequently, there are often disputes about invoices and Jim makes frequent adjustments to debtor accounts using credit notes when clients complain about their statements. Jim sometimes falls behind in responding to customer complaints because he is very busy juggling the demands of making export sales and running his other business, Caf Consulting, which provides contract staff for the caf business at Maatsuyker Island Dairy. Required a. Identify and explain two (2) key business risks of Maatsuyker Island Dairy from the information available to you (only two need to be identified). b. For each risk identified, explain the implications of each risk on the financial statements (i.e. what financial statement accounts are at risk and why). c. For each financial statement account identified as being at risk, identify and explain the management assertion most at risk (refer to ASA 315 in your answer)