Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?
The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination. You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins), and follow good sanitation practices (wash &amp; sanitize the board between ingredients). A quick scrub with soap and water and a spritz with a bleach, alcohol, or quat solution between ingredients will minimize your need for different boards.