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.
Biological hazard: Refers to the danger of food contamination by disease-causing microorganisms (bacteria, viruses, parasites, or fungi) and their toxins and by certain plants and fish that carry natural toxins. Contamination: The unintended presence of potentially harmful substances, including microorganisms in food.oxins: Poisons that are produced by microorganisms, carried by fish or released by plants. Examples: Botulism caused by the toxin from Clostridium botulinum, scombroid poisoning from the naturally occurring scombroid toxin in some improperly refrigerated fish, such as mackerel and tuna.