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.
A potentially hazardous food is a natural or synthetic food that needs to be held at 41Â°F or colder or 135Â°F or hotter because it is in a form capable of supporting: 1  the rapid and progressive growth of infectious or toxigenic bacteria. 2  the growth and toxin production of Clostridium botulinum or.