Cutting boards are one of the most common kitchen items that can cause cross contamination. A different cutting board should be used for raw meat, poultry, and seafood than is used for preparing ready-to-eat foods like salads and fruits.
Produce may not be cooked before serving, so contaminants will not have a “kill step” prior to consumption. Consider purchasing different color cutting boards and designate each color for a particular food. For example, red for meat, yellow for poultry, white for grain products, green for vegetables.