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WELL AP WELL-AP - WELL AP WELL Accredited Professional (WELL AP) Exam Certification Exam

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Question #1 (Topic: demo questions)

Which of the following steps can be most effective in reducing antibiotics and pesticides in food? 

A.
 Limit red or processed meat items on the menu
B.
Offer main dish options that do not contain gluten
C.
Source at least 50% certified organic fruits and vegetables
D.
Provide heat resistant plastic plates, bowls, cups and utensils
Correct Answer: C
Explanation:
Feature N03 aims to reduce the environmental and health impacts of food production by encouraging the use of organic, local, and seasonal food. Sourcing at least 50% certified organic fruits and vegetables can be most effective in reducing antibiotics and pesticides in food, as organic farming prohibits or restricts the use of synthetic chemicals and promotes natural methods of pest and disease control. The other options are not directly related to reducing antibiotics and pesticides in food, although they may have other benefits or drawbacks for health and sustainability. Reference: = WELL v2 Feature N03: Responsible Food Production, World leaders and experts call for significant reduction in the use of antimicrobial drugs in global food systems, Three things needed to curb antibiotic and pesticide resistance
Question #2 (Topic: demo questions)

The WELL AP notices mold and fungal growth on some indoor walls and ceilings of enclosed regularly occupied spaces. Which of the following is the most likely cause of the mold and fungal growth?

A.
Ducts were not properly sealed and protected during the construction stage
B.
Commissioning Agent did not confirm that the ventilation rate exceeds 21 cfm/person (10 L/s)
C.
Sensors were not installed in occupiable spaces to monitor dry-bulb temperature and relative humidity
D.
Mechanical system does not have the capability of maintaining relative humidity between 30% and 60% at all times
Correct Answer: D
Explanation:
Feature X01 requires that the mechanical system has the capability of maintaining relative humidity between 30% and 60% at all times in all regularly occupied spaces. This is to prevent the growth of mold and other microorganisms that thrive in humid environments. Mold and fungal growth can cause health problems such as allergies, asthma, and infections. The other options are not directly related to the mold and fungal growth, although they may affect other aspects of indoor air quality. Reference: = WELL v2 Feature X01: Air Quality Standards
Question #3 (Topic: demo questions)

A WELL AP is reviewing a client's waste management plan for Feature X09: Waste Management. Which key requirement must be confirmed? 

A.
 Recycling containers are paired with waste receptacles
B.
Food waste is collected for on-site or off-site composting
C.
Protocols for managing and minimizing hazardous waste are included
D.
Cardboard, glass, paper, plastic and metals are collected for recycling 
Correct Answer: C
Explanation:
Feature X09 requires the safe management and minimization of wastes associated with hazardous chemicals present in commonly used products. Protocols for managing and minimizing hazardous waste are a key requirement for this feature. Reference: = WELL v2 Feature X09: Waste Management The key requirement for Feature X09: Waste Management within the WELL Building Standard is to have a waste management plan that includes protocols for managing and minimizing hazardous waste. This plan should cover the identification of roles, responsibilities, vendors for implementing the plan, sources of waste, strategies to minimize waste generation, waste collection strategies, protocols for cleaning spills of hazardous substances like mercury and pesticides, protocols to track, measure, and report waste stream flows, and protocols for off-site shipment of wastes.
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