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.
Types of Potentially Hazardous Foods. Many types of foods can become unsafe and cause people to become ill. Some foods, known as PHFs, are at higher risk for growing harmful microorganisms; it is these microorganisms that cause a food borne illness. The following foods are considered PHF and require proper control of time and temperature: 1  Milk and dairy products. 2  Eggs (except those treated to eliminate microorganisms) 3  Meat (beef, pork and lamb) 4  Poultry. Fish and shellfish.  Baked 1  Potatoes. Heat-treated plant foods (rice, beans, and vegetables)  Tofu and other soy proteins.