You are the new manager of a chocolate company and on the first day of the job you discover there is a risk some mold may have gotten into the machine which makes marshmallow covered chocolates. If someone were to be infected by this mold they would get sick, but not seriously. You have been told by your food chemist that chances are no one will get sick and that the mold will die on its own in about 6 months. The cost of cleaning the machine to eliminate the mold is high, it would be slightly cheaper to buy a new machine. Either way, cleaning or buying a new machine would mean marshmallow covered chocolate production would have to be halted for 3 months. Identify and briefly explain in what situations it would be appropriate for the company to manage the risk by: (a) avoiding it, (b) reducing it, and (c) accepting it.