Which of the following is a requirement for serving game animals in a foodservice establishment?

Serving game animals in a foodservice establishment is subject to specific regulations aimed at ensuring food safety. The correct answer highlights that these animals must be commercially raised and processed under inspection. This requirement ensures that the meat has undergone proper handling and has adhered to safety standards during its processing. Inspection acts as a safeguard against diseases and contaminants that could pose health risks when consuming wild game, as these animals can carry parasites or illnesses that are typically monitored in regulated facilities.

In contrast, other options do not align with food safety practices. Freezing game before cooking may be a safe practice for some meats, but it is not universally required. Wild-caught and unregulated game can pose significant risks due to the lack of inspection and oversight, making this option unsuitable for foodservice. Cooking at high temperatures is important for killing pathogens, but it is not a specific requirement exclusive to game animals, making it less relevant in this context. Thus, the focus on commercial raising and processing under inspection ensures the safety and reliability of serving game meats in foodservice settings.