Wood or nonporous boards can both be used
USDA FSIS states that consumers may use wood or a nonporous surface for cutting raw meat and poultry. The key is proper cleaning and condition rather than assuming one material is automatically safe.
Separate raw and ready-to-eat workflows
USDA recommends considering one board for fresh produce and bread and a separate board for raw meat, poultry and seafood. This reduces the chance that raw juices contaminate foods that will not receive further cooking.
Clean promptly
Wash food-contact boards and utensils appropriately after contact with raw animal foods. Follow material/manufacturer instructions so cleaning does not damage a wood, composite or other surface.
Replace badly worn boards
Boards with deep grooves, cracks or damage that make thorough cleaning difficult should be replaced.
For food safety, use current public-health guidance and a food thermometer when temperature matters. For powered appliances, hot surfaces and specialized equipment, follow the current manufacturer instructions.