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.
To perform a hazard analysis for the development of a HACCP plan, food. processors must gain a working knowledge of potential hazards. The. HACCP plan is designed to control all reasonably likely food-safety. hazards. Such hazards are categorized into three classes: biological, chemical and physical. Overhead 2. Biological hazards include harmful bacteria, viruses or parasites. (e.g., salmonella, hepatitis A and trichinella). Chemical hazards include. compounds that can cause illness or injury due to immediate or long-term. exposure. Physical hazards include foreign objects in food that can cause. harm when eaten, such as glass or metal fragments. It is important to understand that, for the purposes of HACCP, hazards only. refer to the conditions or contaminants in food that can cause illness or. injury to people.