4, all white plastic, varying sizes. Plus one of those flexible translucent things (a giveaway at a conference), that is just about worthless. Used to have a wooden one, but when I tried whacking a coconut on it, the board split, not the coconut!
Hubby tends to use the smallest one (about 8" X 10") to cut up salad veggies. I like the big ones -- especially for chopping herbs. Too much stuff falls off the little one while I'm chopping.
And yes, hooray for dishwashers! I may scrub a board after I cut vegs, but once it's been used for meat (raw or cooked), INTO THE MACHINE.
Jim -- Sure, it's easy to go overboard (no pun intended) with all that color coding. But if it means that some prep cook who hasn't been properly trained can still keep my sandwich away from the raw chicken, that's GOOD. Training matters most, always. But little tricks like color-coding are okay in my book if it keeps food safe.
BTW: has anyone ever used those scrapers that are supposed to plane down hard rubber cutting boards, to get rid of the pits and gashes? Do they work? Or do they just make the board even more uneven?
"Notorious stickler" -- The New York Times, January 4, 2004