WELL Accredited Professional (WELL AP) : WELL-AP

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WELL Accredited Professional (WELL AP) Sample Questions:

1. Which of the following chemicals can be added to the public water supply to act as a disinfectant?

A) Haloacetic acids
B) Trihalomethanes
C) Chlorine
D) Fluoride

2. A WELL project for a first recertification elects to be reviewed under the version for which it achieved initial certification. Under which of the following will the project be reviewed for subsequent recertifications?

A) Version in place at the time of performance verification
B) Version released at the time of project's first recertification
C) Same version as initial certification
D) Version in place 12 months prior to expiration of project's certification

3. A project team conducts a daylight simulation for an office building and the result is slightly lower than the daylight simulation requirement of sDA300,50%. The window locations can no longer be changed. Which of the following strategies can be pursued to help meet the daylight simulation requirement?

A) Replace workstations along the south facade with conference rooms
B) Change the occupancy settings in the simulation software
C) Specify window glazing with higher Visible Transmittance (Tvis)
D) Arrange for automated window shades to prevent glare

4. A client of a commercial building reports odors and high-humidity levels in a regularly occupied space next to the occupant's kitchen. Which of the following doors should the WELL AP recommend installing between these regularly occupied spaces?

A) Sliding doors
B) Double doors
C) Solid core doors
D) Self-closing doors

5. Which Nourishment strategy must be considered in a cafeteria of o project pursuing WELL Certification?

A) Schedule one staff member to handle questions and special requests regarding food allergies once per week.
B) Provide only ono typo of beverage that contains more than 0.88 oz (25 g) o> sugar per serving
C) Offer annual food allergy training to service staff, including managers servers and kitchen staff
D) Display the sodium content contained in each standard menu item per package

Solutions: