Typically your wooden cutting board should be used for vegetable and non-meat prep. I keep two soft plastic cutting boards (one for poultry and the other one for every other meat). My family are the meat eaters, but I have become the family cook. The advantage of the plastic cutting boards are they are ridiculously easy to clean (Dishwasher) and there is no possibility of cross contamination since they are plastic and do not hold onto bacteria.
Just my thoughts.
Just my thoughts.