Interesting post from Robomatic,
It's useful to remember that abbatoirs, cuting rooms, fish counters etc are usually cold envioroments, whilst hotel and restaraunt kitchens are hot, bacteria grows better in warm enviorments.
Also at the end of each day, a butchers block will be scrubbed with bleach to kill all bacteria, butchers suppliers sell stuff [not sure of the trade name, but Dettox type stuff] for this pupose.
The reason for different coloured chopping boards is to prevent cross-contamination of raw and cooked food.
If you use only 1 chopping board, uou could use 1 side for raw meat, and the other side for cooked stuff, just get a marker pen, and right "Raw" one one side, or get a small dot of red and green paint on each side.
If you are chopping chicken etc, then going to carve it with the same knife after its cooked, it's an idea to give your knife a wipe with an anti bacterial wipe.

Someone mentioned them "self sharpening knifes", that have a device in the knife box, they are rubbish!
Get a good knife, and learn how to sharpen it properly.