Don't Use One Cutting Board for Everything
If you use the same board for all your cutting, there's a chance that juices from raw meat could accidentally come in contact with other foods that aren't cooked, such as ingredients for salads. That sort of cross contamination could end up making you really, really, sick.
To avoid the problem, be sure to have two cutting boards in your kitchen. Use one for raw meat, poultry and seafood and the other for bread, vegetables that already have been washed, and other ready-to-eat foods. It's a good idea to pick boards that are different colors or shapes, so that you don't confuse them by accident.
After you've used your cutting boards, be sure to wash them in hot, soapy water. As an added precaution, use chlorine bleach or another disinfecting solution to clean the board that you use for meat, poultry and fish, and then rinse it with clean water. (If that sounds too complicated, you also can stick it in the dishwasher.) Remember that cutting boards aren't family heirlooms. Once one starts to develop cracks, crevices and knife scars, it's time to toss it and buy a new one [source: Home Food Safety].