The target market is the group of consumers that a marketing strategy orients toward. Organizations use different marketing strategies to appeal to varied target markets. Undifferentiated marketing is one such marketing strategy commonly used by businesses.
Name three categories of hazards that can make food unsafe. Biological hazards-- bacteria, viruses, parasites, some molds, poisonous plants, poisonous mushrooms, and seafood that naturally contains toxins. Chemical hazards-- pesticides, food additives, preservatives, cleaning supplies, and toxic metals (lead, copper, brass, zinc, antimony, and cadmium) that can leach into food through cookware, equipment, or plumbing lines.
Department for Occupational Safety and Health. 1 Physical hazards (F) 1.1 Items on the checklist. Physical hazards are hazards that arise at work due to the influence of various forms of energy. They include noise, temperature, lighting and radiation. The physical hazards checklist is well-. suited for almost all work inspections, since the items it contains generally affect working. environments and apply to all types of work. F 1. Continuous noise refers to the prevailing level of noise at the workplace.