As others have said, it doesn't go bad :). I would add that you can heat the crystallized or "sugared" honey to return it to normal honey, or if you have a wheat grinder or similar type of grinder you can make creamed honey. Creamed honey has a little bit different flavor than regular honey, and has the consistency of room-temperature cream cheese. It's awesome on bagels or graham crackers, or anything where something spreadable is desired.
I raised bees for most of my life (can't wait to get out of town and raise them again!) and we always sold our honey raw. We put a certain amount in jars, and whatever was left over was stored in sealed 5G buckets, and they often sugared. We'd cream enough to keep up with demands, and heat the rest enough to de-sugar it.