Cutting boards can harbor bacteria in cracks and grooves caused by knives. But with little effort, plastic, a hard wood, such as maple, or any nonporous surface can be used safely if used properly.
Plastic is less porous than wood, making it less likely to harbor bacteria, and easier to clean.
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 dilute 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.