The Standardization Administration of China (SAC) has appointed national organizations to coordinate China’s participation in five ISO technical bodies.
The Brazilian Football Confederation (CBF) has renewed its ISO 9001 quality management system certification following an assessment conducted by the Brazilian Association of Technical Standards (ABNT),
Beginning with the 2026 award cycle, most operational responsibilities for the Baldrige Performance Excellence Program will shift to two private-sector organizations, while federal authorities retain ownership and oversight of the framework and award process.
The French Association for Standardization (AFNOR) has published AFNOR SPEC 2406, a practical guide designed to support managers in implementing a positive food safety culture.
Victoria Police Forensics Services Department has achieved accreditation to ISO 21043-2:2018, becoming only the second facility in Australia to be assessed against this international forensic standard.
The Netherlands Standardization Institute (NEN) has opened a consultation asking Dutch stakeholders whether the water sampling standard NEN-EN-ISO 19458 should be revised, with input open until February 19, 2026.
The Young Professionals in Standardization 2025 workshop brought together young experts in Poland to gain practical experience with how standardization works in real settings.
The State Regional Center for Standardization, Metrology, and Testing of the Nizhny Novgorod Region (NNCSM) marked its 125-year anniversary at an official gathering,
The Belgian Bureau for Standardization (NBN) has upgraded its standards platform to help organizations manage standards more easily and with greater clarity.
The IRAM-V Seal is a certification that guarantees products marketed as vegan or plant-based are free from components of animal origin, giving consumers in Argentina a clear and independent reference beyond self-declared claims.
A new international certification scheme called Activity FoodOxys Quality (AFQ) has been launched in Greece to verify the antioxidant activity and bioactivity of food products and food raw materials,