It’s good to organize your cooking and prep work by theme:
Day 1 wash and prep your veg
Day 2 make your soups and stews
Day 3 clean your chickens etc...
This keeps you from switching your cutting boards back and forth from fresh produce to salmonella laden raw animal proteins. Of course if you are meticulous about cleaning you have nothing to worry about but I find when cooking in bulk, for larger crowds, it’s much easier to quickly rinse a cutting board between cukes and carrots then to have to clean (read scrub) when I am elbow deep in raw chicken.