"What is considered a safe amount? "

Here is a USDA web site that lists the oxalic acid contents of a whole bunch of common foods:

https://www.ars.usda.gov/northeast-area/beltsville-md/beltsville-human-nutrition-research-center/nutrient-data-laboratory/docs/oxalic-acid-content-of-selected-vegetables/

Quite a few vegetables have 1% or higher oxalic acid content.  In view of those exposures I have a hard time thinking honey could possibly present a risk.

One easy way to test honey would be to dilute it 1:1 with water then add sodium bicarb solution to neutralize the acidity.  Then add a water solution of calcium chloride.  Any oxalic acid is going to precipitate out really fast as calcium oxalate which is very water insoluble.  With a bit of effort you could develop some standards and compare turbidity and likely get a "Kitchen" test that was cheap and fast and accurate enough to assure your self the honey will not poison anyone.

Dick

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