What is a key characteristic for receiving poultry according to health safety standards?

The key characteristic for receiving poultry, according to health safety standards, hinges on the presence of no noticeable odor and verification through a USDA inspection mark. Fresh poultry should have a clean, neutral scent; if there is any off or foul odor, it can indicate spoilage or improper handling.

The USDA inspection mark signifies that the poultry has been evaluated for safety and quality standards during processing. This mark is essential for ensuring that the product meets federal guidelines intended to protect public health. Proper inspection is a critical aspect of making sure that the food is safe for consumption.

In contrast, while the color of poultry or the temperature at which it is received are important considerations, they do not carry the same weight as the overall safety verification process indicated by the absence of odors and the USDA inspection. Additionally, although receiving products from licensed vendors is essential for compliance, it does not directly address the freshness and safety of the poultry itself at the time of receipt.