While it's technically possible to use the same cutting board for both meat and vegetables, it's generally recommended to use separate boards to prevent cross-contamination. If you choose to use one cutting board for both, it must be thoroughly cleaned and sanitized between uses, especially when cutting raw meat. Non-porous materials like plastic or glass are easier to sanitize, making them more suitable for multi-use. Still, the safest practice is to designate specific boards for different types of food.