Get All WELL Accredited Professional (WELL AP) Exam Questions with Validated Answers
| Vendor: | WELL AP |
|---|---|
| Exam Code: | WELL-AP |
| Exam Name: | WELL Accredited Professional (WELL AP) Exam |
| Exam Questions: | 204 |
| Last Updated: | May 25, 2026 |
| Related Certifications: | WELL Certification |
| Exam Tags: |
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Please click on the Project Scenario A button to review the project scenario and answer the following question.
MILO DESIGN STUDIO - SHENZHEN, CHINA - PROJECT SCENARIO A
MILO is a small, multi-disciplinary design studio with 30 employees located in Shenzhen, Chin
a. Their
primary business is interior commercial fit-outs and they also offer sustainability consulting. Three of their employees have achieved their WELL AP credential.
They have recently leased one floor 21,528 ft.a (2 000 m2) in a building owned by another organization to use as their new studio office. This space includes floor to ceiling windows on all four exterior walls. While the windows are numerous, they are also highly tinted, with a visible light transmittance of approximately 0.35 (35%). They intend on installing several living plant walls and have included natural fibers and patterns in their finishings throughout.
Their building is located 984.25 ft. (300 m) from an underground train station and across the road (approx. 328.08 ft. (100 m)) from a large public park. While many employees have indicated that they bike to work on bike trails, the new building's landlord will not allow tenants to use the elevators to bring bicycles to their offices. Instead, their building has bike racks at the building entrance, an underground garage for bike storage, small rentable lockers and basic bike maintenance tools.
MILO considers itself a human-centric design firm and leads with a people-first approach through its
employee benefits and organizational policies. As an example, they offer a 50% discount on several
mindfulness apps and make guided meditation courses available twice per year to all employees on-site.
PROJECT SCOPE & GOALS
MILO has enrolled their office for WELL Certification to demonstrate their commitment to designing for well-being and employee health. They will be renovating and designing the entire fit-out themselves, including new space configurations that will prioritize natural light.
The space layout will include seating for 45 people in an open-plan office with hot-desking, three conference rooms and four individual phone booths. Additionally, they are planning to update lighting fixtures and purchase new office furniture. MILO do not provide any food or beverages on a daily basis except coffee and tea.
MILO is targeting WELL Certification at the Gold level or higher. This effort is being led by one of their inhouse WELL APs.
Furniture is acquired for 45 employees what is the minimum number of manual or electric height -adjustable work surfaces needed to meet Feature V02: Ergonomic Workstation Design. Part 2 Provide Height-Adjustable Work Surfaces?
For Feature V02: Ergonomic Workstation Design, particularly Part 2: Provide Height-Adjustable Work Surfaces, WELL standards require that at least 25% of seating spaces be equipped with height-adjustable workstations to promote ergonomics and physical activity. Given that MILO is acquiring furniture for 45 employees, a minimum of 25% of these workstations need to be height-adjustable. Calculating 25% of 45 gives us 11.25, which, when rounded down to the nearest whole number, necessitates at least 11 height-adjustable work surfaces. However, since the options provided do not include 11 as a choice and WELL standards typically round up for minimum requirements to ensure compliance, the closest correct answer would be B. 11 height-adjustable work surfaces, even though it's not listed as an option. This ensures that a sufficient proportion of the workforce has access to ergonomic furniture, aligning with WELL's focus on physical well-being through design.
A WELL AP is reviewing a client's waste management plan for Feature X09: Waste Management. Which key requirement must be confirmed?
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.
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.
The intent of Feature X01: Material Restrictions is to reduce or eliminate human exposure to building materials known to be hazardous. This feature restricts the amount of asbestos, mercury and what other material in newly installed building products?
Feature X01: Material Restrictions within the WELL Building Standard v2 aims to reduce or eliminate human exposure to hazardous building materials. Specifically, this feature restricts the use of asbestos, mercury, and lead in newly installed building products. The historical use of these materials in construction has led to serious health impacts, including asbestosis, developmental issues in children, and various forms of cancer. The intent behind restricting these materials is to minimize exposure and eliminate the associated health risks, thereby ensuring safer indoor environments.
Based on the WELL Building Standard, what is a possible contributing factor to Type 2 diabetes?
Which of the following steps can be most effective in reducing antibiotics and pesticides in food?
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.
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