One bit of food safety is to use a designated cutting board ONLY for chopping raw meat. One board for fruits and vegetables (and if they're wooden I find it's helpful to use a separate one for onions) and one for raw meat. You'll want to buy two that look dissimilar so you can't confuse the two.

When you're cooking, be sure to wash the knife between chopping up your raw meat and chopping up anything that might not be cooked to the same temperature. (Practically, this means to wash the knife or switch knives after the meat, no matter what.)