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Why is a ceramic vessel “food-safe” or not? As a professional producing tableware, it's my duty to be  irreproachable in this field. 

Unfortunately, the regulations we have to follow are the same as those in industry, with no adjustment to our small-scale craft studios.

I've always worked conscientiously and scientifically. My vessels are all coated with my self composed glazes, respecting the rules of molecular proportions between the different natural components. Thousands of experiments, I'll tell you about it from time to time.

In this way, none of the elements are soluble in food-grade acids and bases. So there is no risk of absorption by the user. 

Some raw materials can be harmful if not used properly. To be simple, all the components must be closely bonded to the silica after firing. You can imagine a large silica netting (like a large fisherman's net). The other elements have to be trapped between the meshes. This ensures that they cannot be released when they are in contact with the acids and bases such as milk, salad dressings, drinks, etc.

The molecular proportions of the different oxides must be respected (for those who understand: basic oxides: 1; alumina: 0.05 to 0.5; silica: 2 to 6 for firing above 1260°C). 

I'll stop there with the technical details, but feel free to ask me your questions.

Yet, ceramics vessels containing lead, cadmium, uranium, etc. are sold in France. How is this possible? Because imported products (for instance) don't have to follow the same rules as French craftsmen's ware. That's a fact.

And I'm not talking about plastic containers etc ... this paragraph would become a 3-volume book of unnecessary anger!

Absurd world, and so beautiful at the same time...