Regardless of the type of cutting board you prefer, wood or a nonporous surface, consider using one for fresh produce and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from cross-contaminating a food that requires no further cooking. * Always use a clean cutting board. Wash cutting boards with hot, soapy water after preparing each food item. * After washing, you may choose to sanitize the cutting boards with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air or pat dry with clean paper towels. Flood surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air or pat dry with clean paper towels. * Another good and easy way to wash the cutting board is to run it through the dishwasher after use. Non-porous acrylic, plastic, glass, and solid wood boards can be washed in a dishwasher (laminated boards may crack and split). * If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. * Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them. Even plastic boards wear out over time. (Source: Cutting Boards and Food Safety)

Answered perfectly by AB-Answerbot.

I have a plastic cutting board, and wash it in hot soapy water by hand before using it again. Usually, I cut the veggies, first then meat, and put it in the dishwasher :)

Use a plastic one for veggies and a wooden one for meat (different boards so that there is no mix up when you are in a hurry). Clean the plastic one with bleach and the wooden one with vinegar followed by hydrogen peroxide. http://www.chefknivestogo.com/woodvsplascu.html new information shows that wood cutting boards are actually safer than the plastic or so-called anti-bacterial kind. About four years ago, it was discovered that it=s easier to recover live bacteria from a plastic cutting board than from one made of wood. This because through the capillary action of dry wood, germs quickly disappear beneath the surface of the board, leaving the exposed area free of microbes. In contrast, bacteria sit on the hard plastic cutting board surface, ready to attack the next food item.