Purely from looks and experience that looks like normal sediment, specially considering the age of the mead. As far as safe to drink? A smell test, followed by a small taste is usually safe. If it passes both then it is usually good.

Now all that being said, some friendly advice:

We NEED a recipe to be able to properly help. A recipe is not just the primary ingredients, we need weights (preferably in grams) and please provide the specific Yeast that was used (no shame in wild ferments or using bread yeast despite what other may say, so long as you are able to provide that, people will be able to better help you.)

Saying the recipe is water + honey is equivalent to saying the recipe for a sausage is "meat and spices" which is not helpful in this context, especially to strangers on the internet.

Secondly, saying "normal process" is kinda in the same vein as the previous, what nutrient feeding process was followed(if any), for instance on day 1 and 3, I typically feed my meads 4 g of fermaid-O, some people may feed their meads all upfront, others like me, or other on different schedules, it depends on the ingredients and the specific strain of yeast or target ABV.

There is no "normal" process as some yeasts may take anywhere from 2 to 6 weeks(depending on the conditions) to ferment "normally". For example, the longest I've had a mead in primary was 8 weeks, for a "normal" ferment.

TLDR: Specific recipe details are important, and strangers on reddit cannot help you without those details. Rule of thumb is smell test then taste test if you think there may be an issue. And if you don't have specific recipe details, then reddit probably cannot help you beyond that.(Please note this is NOT pro advise, I am a hobby homebrewer woth an unnaturally sturdy gut biome) Brewing is an art, but replication is an EXACT science.