You can use a single board for all prep -- including meat, and yes, including poultry.
There's some fear of salmonella and other bacterial contamination with poultry, so appropriate care must be taken. "Appropriate care" means a thorough wipe down and a light misting with a food surface sanitizer. There are a lot of sanitizers on the market, or you can use a mister filled with water and bleach at the ratio of 10 water to 1 bleach. You cut the risk significantly if you use fresh chicken which was slaughtered in a clean operation. That means avoiding southern raised factory chicken, and paying extra for the real deal.
If you portion a chicken on your board, then chop some mirepoix without santizing; brown the chicken, add the mirepoix to the pan -- you have not "contaminated" the mirepoix -- nor is the risk of consuming it any greater than the risk of consuming the chicken. It's the same. Let the juices from old, raw hamburger or Sanderson chicken sit around on your board for a few hours, and it's a different story.
Bacteria grow fast, but they aren't magic.
Changing boards for chicken is a fetish at the Food Network and a few other places. It isn't necessary as long as you clean and sanitize. But keeping separate boards for proteins is good hygiene, and I mean no criticism of anyone who does so. Moreover, it's good to insist on separate boards when you're dealing with folks who don't understand the biology behind hygiene.
My prep routine is involves prepping various items until the board becomes crowded, then clearing it completely by placing prepped items in bowls or plates as mise en place. It's an incredibly good habit, the way pros in well run kitchens cook, and you should do it. One of the advantages is that you clear your board frequently, which allows you the opportunity to wipe it down. If you've been cutting poultry, you can also sanitize. (Keep your bottle of sanitizer by your board or your block -- it's also part of your mise. While we're off on this tangent, it will help your cooking tremendously if you think of all of prep as a thing with the sole goal of creating mise.
The best way to care for your board is to keep it clean by wiping it down frequently with a damp cloth or sponge during prep and sanitizing it after every meal you prepped raw meat; and at least daily. Don't use the same sponge to wipe the sanitizer you keep by the board for routine wiping. Sponges and damp towels are great media for bacteria. They're also easily sanitized.
Wash your board occasionally as needed, by schlepping it to the sink and using dish soap and hot water. Allow it to air dry standing on edge. Use the opportunity to clean the counter beneath the board thoroughly. Make sure the counter and the board are completely dry before replacing the board. If your board has removable feet, remove them occasionally, flip the board over and use the other side. It's a good idea to do this after every couple of washes. Proper drying and flipping will help prevent warpage.
You'll want to sand your board if it's deeply scarred, or if it shows any sign of warpage. You may want to sand it every two or three years on general principle. Start with 150 grit and take it up to 0000 steel wool. Tack rag it thoroughly, before oiling.
Speaking of deeply scarred -- try not to get too boisterous with meat cleaver. They're sharp axes, and they will cut into the board.
Oiling your board is an important part of maintenance. Once your board is well oiled, it only needs to be oiled every two or three months -- before it starts looking dry. The way to get it well oiled is to go the drug store (not the hardware) and buy a bottle of regular mineral oil. You don't need special oil, or rather food grade mineral oil (all they sell at the drug store) is special oil.
To oil, pour plenty of oil on the board, spread it all over (edges and both sides), then wipe off the excess. A well oiled surface takes time to develop. Oil according to the following schedule:
1st week, 1st month: 1st day, 2d day, 4th, day.
2d week, 1st month: 1st day.
3d week, 1st month: 1st day.
2d month: 1st day
3d month: 1st day.
(Just realized the first 3 weeks is a Fibonacci sequence. Cool.)
The surface will start to show visible signs of drying after four or five months of service. Don't let it get that far and you won't have to go through the whole mishegas. Maintain the surface by oiling every two or three months.
Keep your knife block oiled, and your knives' handles (if they're wood) too. I do general oiling on the same day I sharpen one particular knife -- about every 10 weeks or so. If you've got a spare board or two in storage -- oil them too. They don't really need it as often, but it's not going to hurt anything and it allows you to turn them over and help prevent warpage.
While you're at the drug store, pick up a bottle of unscented baby oil and use it to oil your salad bowls and any other wood service surface. FWIW, unscented baby oil is simply a lighter grade of mineral oil.
Your Boos boards will come from the factory about 1/2 oiled. Oil when you get them, then thirty days later.
Hope this helps,