Despite the recent increase in the consumption level of the processed meat-byproducts, the health and safety issue has consistently been raised in the processes of production, distribution and consumption. The purpose of this study is to analyze and evaluate the microbiological hazard elements in the Korean sausage, “Sundae,” to present not only the safety standard of meat by-product vendors based on HACCP (Hazard Analysis Critical Control Point), but also the quality control criteria and sanitary arrangements of small manufacturers. For the study, the microbiological hazards in 24 raw materials, 7 manufacturing processes, 40 facilities and tools, 17 workplace environment, and 12 workers were analyzed. The analysis revealed the hazardous elements in the initial stages with 6.28 and 4.07 log CFU/g of total aerobic count and coliforms, respectively, detected from the porcine blood and 3.23 log CFU/g of coliforms from the porcine small intestines. The result also showed that the total aerobic counts and coliforms in the process of mixing and filling process exceeds the standards in the hygiene guidelines by Natick with the total aerobic counts of 5.23, 5.45 log CFU/g, and the coliforms of 3.25, and 3.31 log CFU/g, respectively. Although the detected total aerobic count and the coliforms in the filling and washing rooms exceeded the standards, it was found that the total aerobic count was significantly reduced by 98% after cleaning and disinfecting and no coliforms was detected in any process thereafter. In order to achieve high level of safety in the manufacturing processes of Sundae, the separation of washing and disinfection room from the other sections and the sanitation control of the workers must be preceded, along with strict monitoring in the storage and distribution processes. The study raises necessity for additional studies for the safety evaluation of the processed meat-byproducts and further researches on the validity of the critical limits.

현대 사회는 브랜드(Brand)의 경쟁시대이다. 자유무역 협정으로 인해 국가 간 무역장벽이 무너지고 경쟁 또한 날로 치열해지는 환경 속에서, 소비자의 욕구와 감성을 충족할 수 있는 브랜드 아이덴티티를 개발하는 것은 기업의 중요한 경쟁 요소가 된다. 브랜드 아이덴티티를 통해 기업은 자신의 제품이나 서비스를 경쟁기업의 그것과 차별화하는 것이다. 모든 기업은 아이덴티티를 가지고 있으며 이를 시각적으로 표현해주는 시각적 아이덴티티는 아이덴티티의 중요한 구성요소로 작동한다. 본 논문의 목적은 기업 브랜드의 일관성을 고찰하는데 있다. 이를 위하여 한국 베이커리업체의 브랜드 아이덴티티 전략을 시각적 구성요소별로 나누고 감성디자인 측정방법론을 이용하여 분석하였다. 분석 결과, 브랜드 아이덴티티를 이루는 시각적 구성요소가 감성 마케팅의 핵심 요소라는 것을 확인할 수 있었고 이는 향후 각 기업의 브랜드 아이덴티티 전략 수립에 도움이 될 것으로 본다.