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.
More about this book. A food safety hazard is anything present in food with the potential to harm the consumer, either by causing illness or injury. Food safety hazards can be biological, chemical, or a physical object. Good food safety practice must be science-based and a thorough understanding of hazards is the first essential step in their control. Biological hazards pose the greatest immediate food safety threat to the consumer. For example, the capacity of food-poisoning bacteria to cause large outbreaks of acute illness is an ever-present threat in the food supply chain.