You use a single cutting board
Professional cooks and chefs at decent restaurants will have many cutting boards, one for raw vegetables, one for fish, another for meat, and so on. This is important. If you mince your garlic in the same place you sliced your raw chicken breast, you could be in trouble, even if you rinse the board between uses.
Have at least two cutting boards, one for raw ingredients and one for cooked goods, and that’s the very least you can do.
