beekeepers generally define raw as "any honey heated to the temperature that I heat my honey to".
there is absolutely no standard, and there is no consensus within the honey industry.
people who actually care about raw foods are generally looking for products that never get heated above either 104f or 115f.
if you want to be upfront and let the customer know what they are actually getting, it is best to put specifics on the label (ie, what temp you heat your honey to).
if your goal is to sell stuff to people that want "raw food" but don't care if they are getting what they think they are getting, then "raw" is what you want to use, regardless of how you heat your honey.