Have a dedicated meat cutting boards for raw meat.

To limit cross-contamination, have a dedicated cutting board just for raw meat, and ideally separate ones for red meat, poultry, and seafood. Use different boards for cutting fruits and vegetables, bread, cooked meats, and other ready-to-eat foods to prevent cross contamination. 

Choose food-safe materials.

Most cutting boards are made from plastic, wood, or bamboo.

Replace when there are many cuts. 

Over time, knives will leave cut marks in cutting boards. Once there are many cut marks, including deep grooves in the surface, it is time for a new cutting board. Cut marks are great places for bacteria to hide.

Wash and sanitize cutting boards.

Wash cutting boards with soap and hot water. For boards that touched raw meat, add a sanitizing step. In a clean sink basin or separate tub, mix 1/2 tablespoon of unscented bleach with 1 quart (4 cups) of plain water. Add board so it sits under sanitizing water and let sit for several minutes. Remove from water and let air dry.