Not safe yet. Check it again in a whole 'nother week. It might still be dropping by 1-2 points per week for a while. My ciders usually aren't done until they hit about 0.992-0.994. The last part of the fermentation takes the longest. If you bottle now, you'll get champagne, but at the potential risk for bottle bombs.
When you do bottle in another week or three, prime the same way as for beer, about 2/3 cup sugar per gallon. Takes a good month or so to carbonate usually, and it will taste bone dry. Sorbate and sulfite at bottling time can help keep it from going to total dryness, but in my experience, the result is variable -- sometimes it helps, and sometimes not. YMMV.