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If a glaze is food safe or not depends on several factors including the type of clay used, the firing temperature, the shape of the vessel, the thickness of glaze even the position of the vessel in the kiln can have an effect. Ideally a food safe test would be carried out by a reputable body like Lucideon. In the case of the glaze mentioned it is low firing which makes it a little bit more tricky to make functional tableware as the clay body will still be porous, unless you do a high bisque and low glaze then it is difficult to get the glaze to stick to the vessel. It is easier to choose higher firing temperature glazes and a suitable clay body to be honest.
