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WELL Accredited Professional (WELL AP) Sample Questions:

1. The facility manager has implemented ultraviolet air treatment. According to WELL requirements, which step should the WELL AP take regarding UV system maintenance and inspection?

A) Conduct an energy audit of the HVAC system
B) Take pictures of the cooling coils being irradiated and submit them through the WELL digital platform
C) Find evidence that required components have been replaced or maintained according to manufacturer's recommendation
D) Review whether existing ventilation systems have been tested and balanced

2. To achieve Feature C04: Occupant Survey, Part 2: Administer Survey and Report Results, an occupant survey is required to be administered how often?

A) Quarterly
B) Monthly
C) Annually
D) Semi-annually

3. A design for a WELL building has HVAC zones of 650 ft2 (60 m2) and less than 10 occupants for more than
90% of regularly occupied spaces. This design

A) personalizes thermal comfort when provided with a ceiling fan per zone
B) reduces mold and bacterial growth within the building's mechanical system
C) enhances thermal comfort when used in conjunction with a user-adjustable tormontat
D) negates off-gassing when provided with an increased outdoor air supply

4. An Environment. Health and Safety (EHS) manager finds that an quality at an indoor construction site is degrading because the contractors are demolishing wooden boards Which stop should the manager lake first to address this problem?

A) Clean and seal all the ducts
B) Install media filters with a PM10 removal rating
C) Use saws with dust guards or collectors
D) Use walk-off mats at entryways

5. A total of 20 varieties of beverages are sold on a daily basis in a WELL Certified building Which of the following, strategies could have boon implemented in the non-based spaces of this building (o comply with Feature N03 Refined Ingredients?

A) Provide at least five varieties of beverages that contain less than 0.88 oz. (25 g) of sugar per container
B) Ensure that no more than 25% of beverages containing sugar are carbonated
C) Provide at least live varieties of beverages that contain 0 0 oz. (0 g) of sugar per serving
D) Ensure that all non-sugar beverages are 50% less cost than beverages containing sugar

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