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.
All hazards are assessed and categorized into three groups: biological, chemical and physical hazards. A general definition of a hazard as related to food safety is conditions or contaminants that can cause illness or injury.Biological hazards include microorganisms such as bacteria, viruses, yeasts, molds and parasites. Some of these are pathogens or may produce toxins.A pathogenic microorganism causes disease and can vary in the degree of severity. Examples of biological hazards include Salmonella, E. coli and Clostridium botulinum.iological hazards include microorganisms such as bacteria, viruses, yeasts, molds and parasites. Some of these are pathogens or may produce toxins. A pathogenic microorganism causes disease and can vary in the degree of severity. Examples of biological hazards include Salmonella, E. coli and Clostridium botulinum.