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.
Harmful bacteria are those that cause foodborne illness. They. can only grow in potentially hazardous food. Potentially hazardous foods are moist, low-acid, and have protein. Some examples of potentially hazardous food are meat, milk, cooked. vegetables, cooked rice, baked potatoes, poultry, and seafood. Types of Bacteria. Unlike animals and plants that are made up of many cells, bacteria are single-celled. microorganisms.