Plastic, a hard wood such as maple, or any nonporous surface can be used. Cutting boards can harbor bacteria in cracks and grooves caused by knives. Once you have used the board, follow these steps to keep it safe.
Wash your cutting board with hot water, soap, and even a scrub brush, to remove food and dirt particles.
After washing it, sanitize your board in the dishwasher or by rinsing it in a diluted chlorine bleach solution of 1 tablespoon bleach to 1 gallon water. You can keep such a solution handy in a spray bottle near the sink.
Always clean and sanitize your board after using it for raw meat, poultry, and seafood and before using it for ready-to-eat foods.