The GQII is based on publicly available data. The research team collects and selects the data.
Sources
The GQII uses data from the following sources:
- The Key Comparison Data Base of the International Bureau of Weights and Measures (BIPM) (qi4d post for more details)
- The ISO Survey on Quality Management Standards and the Data on Technical Committees of the International Organization for Standardization (ISO). (qi4d post for more details)
- Data from national accreditation bodies that are members of the International Laboratory Accreditation Cooperation (ILAC) and the International Accreditation Forum (IAF). (qi4d post for more details)
- Membership information of all technical member organization of INetQI.
Due to the heterogeneity of the database, a significant task is to clean up the data and make the data comparable.
Permissions
This work is licensed under Creative Commons Attribution-ShareAlike 4.0 International License
To view a copy of the license, visit https://creativecommons.org/licenses/by-sa/4.0/.
You are free to:
Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
Adapt — remix, transform, and build upon the material for any purpose, even commercially.
The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
Attribution — You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Contact us
Did you find the GQII and its database helpful? Let us know!
Please contact us if you have further questions at:
Global Quality Infrastructure Index (GQII) Program 